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Rick Stein at Home: Recipes, Memories and Stories from a Food Lover's Kitchen

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Meanwhile, make the dip. Place the crumbled feta in a bowl, add the Greek yoghurt and stir in gently. Add the olive oil, chilli flakes and puréed red pepper and set aside. Recipes in episode 2 include a celebration of Giel’s fantastic cheese – Cornish Gouda quesadillas with caramelised apple and onion and a pico de gallo salsa. Delish! Add a layer of the chilled apple purée to 4 glasses, followed by a layer of the toasted nuts and breadcrumbs. Add another layer each of apple and breadcrumbs/nuts and then top with the whipped cream and the remaining toasted hazelnuts. Tonight we also saw another vegetarian treat in the shape of the thoran, a dry vegetable curry from Kerala made from whatever fresh vegetables are available and cooked with mustard seeds, green chillies, ginger and grated coconut. Serve the vegetables and the broth in warmed bowls, topped with chunks of meat and sprinkled with the chopped parsley or celery leaves.

You can look forward to trying some of the dishes from India on our menus – including Pondicherry cod curry, breakfast bhaji, Amritsari fish, pau bhaji, vegetable makhanwala, kachumber salad and more. Choose a restaurant here. Learn to cook the recipes Recipes in episode 8 include lobster risotto with Nathan Outlaw and Cornish briam – a take on a popular Greek dish of roasted vegetables.He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land.

On to the food now; the tamarind rice, or puliyodharai, we saw tonight was prepared in the kitchen of the Meenakshi Temple in Madurai. Once the rice is cooked, it is pressed against a stone surface by hand; as they believe it gives an additional flavour(!) Heat the oven to 140°C/gas 1. Process the slices of bread to crumbs in a food processor. Spread over a large baking tray and bake for 12- 15 minutes, stirring halfway through, until uniformly dried but not browned.

Series 1 Episode Guides

This is followed by the smoothing sounds of the Stuns’ls Sea Shanty Group singing live from Mevagissey Harbour, including Cornwall my home, Nelson’s Blood and Drunken Sailor. They’re are a small shanty group, who sing to have fun and keep the heritage of sea shanties alive. Very pleasing indeed. Add the leek, carrots and oats, season with the salt and pepper and cook for a further 30 minutes. Add the potatoes and swede and simmer for another 30 minutes. Helping with a local seaweed harvest was next on the agenda. Taking to the water near Land’s End – seaweed forging is a very popular pastime over in Japan and is gaining in popularity in Cornwall now too. The Cornish Seaweed Company are a small team of passionate seaweed foragers and farmers based on West Cornwall’s rugged coast that offer a range of organic seaweeds for use in everyday cooking. Discover more here. Some of us in Britain are probably also a little guilty of finding curries made with goat meat a little off-putting. Whereas Indians much prefer goat to lamb, and use it in what they call mutton curry. The Cochin first-class railway mutton curry that featured tonight is actually made using lamb shanks, but is full of flavour and fragrance from marinating over night and cooking long and slow. For those with a sweet tooth, it was time for a dessert dish this week with the inclusion of payasam, a sweet milk pudding with vermicelli. This one is a typical Tamil dessert and is apparently always served at local weddings. With plenty of milk, ghee and sugar this dish, like most Indian desserts, is best enjoyed in small portions!

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