The Hairy Bikers Go West episode 6

The Hairy Bikers Go West episode 6 – Dave Myers and Si King, the beloved Hairy Bikers, embark on an exciting culinary adventure in the latest episode of their hit TV series, “The Hairy Bikers Go West.” This time, their journey takes them along the winding River Severn, a region steeped in history and natural beauty. With a combined length of 220 miles, the Severn offers a rich tapestry of flavors, traditions, and stories waiting to be discovered.

The dynamic duo is no stranger to this part of the world, having personal connections and fond memories from their younger days. Fueled by nostalgia and a shared passion for food, Dave and Si are eager to uncover the fusion of flavors that have made the Severn Valley a culinary destination.

The adventure begins with a breathtaking crossing over the iconic Severn Bridge, a feat of engineering that spans the mighty Severn Estuary. As they make their way into Newport, the Bikers immerse themselves in the city’s vibrant culinary scene, starting with a visit to the historic 150-year-old market.

Here, they explore the diverse array of stalls, each offering a tantalizing glimpse into the region’s rich culinary heritage. From artisanal bakers to local farmers, the market is a treasure trove of fresh produce, handcrafted delicacies, and friendly faces eager to share their stories.

Continuing their journey, the Hairy Bikers venture into the picturesque county of Gloucestershire, where they visit a renowned farm famous for its exceptional butter. In this idyllic setting, they learn the secrets behind the farm’s award-winning butter production, witnessing firsthand the careful techniques and time-honored traditions that imbue each creamy pat with unparalleled richness and flavor.

No culinary exploration of the Severn Valley would be complete without a visit to Tewkesbury, a town renowned for its mustard-making heritage. Here, the Bikers meet a passionate mustard maker who takes them on a journey through the history and art of crafting this iconic condiment.

From the careful selection of mustard seeds to the meticulous blending of spices, they gain a newfound appreciation for the complex flavors and versatility of this humble ingredient. Whether slathered on a juicy steak or used as a flavorful marinade, Tewkesbury’s mustard is a true testament to the region’s culinary legacy.

The Hairy Bikers Go West episode 6

The final stop on their Severn Valley adventure takes Dave and Si to the vibrant city of Bristol, where they meet a chef dedicated to delivering an authentic east African dining experience. Immersed in the aromas of exotic spices and the sizzle of traditional cooking techniques, the Bikers discover a world of flavors that challenge their palates and expand their culinary horizons.

From succulent meats slow-cooked to perfection to vibrant vegetable dishes bursting with flavor, each dish is a celebration of east African culture and a testament to the region’s rich culinary diversity.

Celebrating the Culinary Treasures of the Severn Valley

As the Hairy Bikers’ journey along the River Severn comes to a close, they reflect on the incredible culinary experiences they’ve encountered. From the buttery goodness of Gloucestershire’s farms to the iconic mustard of Tewkesbury and the exotic flavors of east Africa in Bristol, the Severn Valley has proven itself to be a true haven for food lovers.

With each bite, sip, and conversation, Dave and Si have gained a deeper appreciation for the region’s rich heritage, the passion of its artisans, and the enduring flavors that have withstood the test of time. More than just a culinary adventure, their journey along the River Severn has been a celebration of the diverse cultures, traditions, and stories that have shaped this remarkable part of the world.

Chipotle prawn tacos

Dive into the delightful flavors of our spicy prawn tacos, complemented by a refreshing mango salsa and a zesty fresh jalapeno coleslaw. Each bite offers the perfect harmony between the warmth of the prawns and the cool, fruity undertones of the mango salsa, all balanced with the crisp, spicy kick of jalapeno coleslaw.

This dish promises a culinary adventure, blending the essence of fresh ingredients with a spicy edge to delight your taste buds. It’s more than just a meal; it’s a vibrant celebration of flavors that come together to create a truly memorable dining experience. Whether you’re a fan of seafood, a lover of spice, or simply in search of something new and exciting, our spicy prawn tacos with mango salsa and fresh jalapeno coleslaw are sure to satisfy.

Ingredients:

For the coleslaw

• ½ pointed green cabbage, shredded
• 200g/7oz carrot, grated
• ½ tsp salt
• 1 habanero or jalapeno chilli, very finely chopped (see recipe tip)
• 150ml/5fl oz soured cream
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp cider vinegar
• salt and freshly ground pepper

For the prawns

• 1 tbsp ancho chilli paste
• 1 tbsp olive oil
• 2 tsp chipotle paste
• 1 tsp cocoa powder
• 1 tsp light brown soft sugar
• 1 lime, zest and juice
• 500g/1lb 2oz raw peeled prawns
• butter or ghee for frying

For the mango salsa

• 1 large mango, peeled and finely chopped
• 1 red onion, finely chopped
• 1 lime, zest and juice
• few springs coriander, finely chopped

To serve

• 16 mini tortilla wraps
• 1 lime, cut into wedges

Method:

1. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid.
2. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour.
3. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary.
4. To make the salsa, mix everything together and season with salt and pepper.
5. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm.
6. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze.
7. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all.
8. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa.

Chicken yassa

Drawing inspiration from their recent visit to Bristol, the Hairy Bikers have crafted a heartwarming dish that mirrors the essence of chicken yassa. This culinary creation is characterized by its generous use of onions, which are marinated to perfection in a rich blend of Dijon mustard, zesty lemon juice, aromatic ginger, and a hint of chilli. The blend of these ingredients not only infuses the dish with a profound depth of flavor but also pays homage to the vibrant culinary traditions encountered during their journey. This dish promises to deliver a comforting and flavorful experience, perfect for warming the soul.

Ingredients:

For the chicken and marinade

• 1 onion, grated
• 4 garlic cloves, crushed
• 15g/½oz ginger, peeled and grated
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 lemon, juice only
• 1 Scotch bonnet chilli, finely chopped
• salt and freshly ground pepper
• 8 chicken thighs, skin-on and bone-in

For the gravy

• 2 tbsp vegetable oil
• 4 onions, sliced
• 3 bay leaves
• 250ml/9fl oz chicken stock
• 100g/3½oz green pitted olives

Method:

1. First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight.
2. Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later.
3. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan.
4. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed.
5. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced.
6. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary.
7. Serve hot alongside rice or couscous.

F.A.Q. on “The Hairy Bikers Go West Episode 6”

The episode is a celebration of the culinary treasures found along the River Severn, highlighting the importance of local ingredients, traditional cooking methods, and the stories behind them. Dave and Si’s journey emphasizes the beauty of exploring regional cuisines and the way food can connect people to a place’s history and culture. Their culinary adventures offer viewers not just recipes, but a taste of the Severn Valley’s rich cultural tapestry.