The Hairy Bikers Go North episode 2 – Yorkshire Coast: This week, the hairy bikers are on the Yorkshire coast. Starting on one of Scarborough’s beautiful beaches, the bikers meet Jamie. His company is the first one to farm seaweed offshore, not only for its gastronomic attraction but also for its many other eco-friendly prospects. In Aike, they visit a family-run vineyard and winery, Laurel Vines, and borrow the family’s kitchen to cook some delicious dishes: moules mariniere, triple-cooked chips and their own northern baguette.
In Malton, the bikers discover the art of making the perfect macaron with Frenchman Florian Poirot, who is now an adopted Yorkshireman. Back on the road, the bikers head south of Whitby to Robin Hood’s Bay, a picturesque 16th-century fishing village. After a nice stroll around, they make a langoustine salad with the greatest ever Marie Rose sauce.
Next, it’s time to visit Whitby properly and taste some local delicacy. The bikers meet Barry, who keeps the fires burning at Whitby’s legendary artisan smokehouse. Si and Dave climb the 199 steps up to St Marie church to enjoy the stunning view and Barry’s kippers.
For their last bit of the journey, the bikers are back in Scarborough to cook a final meal. Inspired by the seaweed seasoning produced by Jamie, they decide to cook a beer and miso BBQ chicken with some grilled marinated aubergine.
The Hairy Bikers Go North episode 2 – Yorkshire Coast
David Myers and Si King collectively known as the Hairy Bikers, are British television chefs. They have presented a range of television shows that combine cooking with the travelogue format, mostly for the BBC but also for the now-defunct Good Food channel. They have also produced a range of cookery books published to accompany their various television series.
Myers and King have known each other since the 1990s, with both having backgrounds in television production. Their first appearance on UK television was as presenters of The Hairy Bikers’ Cookbook, which began on the BBC in 2004 and continued for four series.
The followed this with The Hairy Bikers’ Food Tour of Britain, The Hairy Bikers’ Mums Know Best, Hairy Bikers’ Meals on Wheels, Hairy Bikers’ Best of British, The Hairy Bikers’ Bakeation, Hairy Dieters: How to Love Food and Lose Weight, The Hairy Bikers’ Asian Adventure, The Hairy Bikers’ Northern Exposure and The Hairy Bikers’ Pubs That Built Britain for BBC Two, and The Hairy Bikers’ Mississippi Adventure for Good Food and Hairy Bikers: Route 66
Miso and beer marinated chicken
East meets west as the intense savoury flavour of Japanese miso paste combines with the fruity bitterness of British beer in this chicken recipe. We cooked it on the barbecue but it’s just as good baked in the oven.
- Cut three or four slashes into each chicken piece, through the skin and into the flesh.
- Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight.
- An hour before you want to cook the chicken, remove it from the fridge to return to room temperature.
- Add the sesame oil to the reserved marinade.
- Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times.
- To serve, sprinkle with the sesame seeds, chilli flakes and spring onions.
Miso and yuzu aubergines
The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian main for two.
- Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish.
- Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours.
- Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time.
- To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using.
Coconut sticky rice – The Hairy Bikers Go North episode 2
Fragrant coconut sticky rice is the perfect accompaniment to any Thai curry.
- Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse.
- Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm.
- While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine.
Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it’s not difficult and is totally worth it! You will need: a deep-fat fryer or a deep saucepan and a thermometer.
- Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.
- Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
- Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.
- Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.