“It was the western bastion of the Byzantine empire. Then the pair visit the Topkapi Palace kitchens. The Steins visit a restaurant in northern Albania run by a chef called Altin Prenga, who has a reputation for self-sufficiency. For a cook, it's fabulous,” says Stein of Venice, where his journey begins. Here Rick tried his first recipes from Venice: fried schia in paper cones and bigoli in cassopipa. An easy seafood linguine packed with prawns, squid and mussels ... Rick Stein has recreated classic dishes from Venice to Istanbul for his brilliant new book and TV show. Back in Symi, Rick tries his hand at the halloumi saganaki recipe, dusting the halloumi in semolina before frying it in olive oil and drizzling with warm honey, black sesame seeds and oregano. Order a signed copy of Rick Stein’s Venice to Istanbul, which includes 120 new recipes to recreate for your friends and family at home here. But there are also amazing encounters with local cooks, such as the Albanian chef and his wife who cook up a traditional Albanian pancake. In Kardamyli, Rick ventures to Patrick Leigh Fermor’s house where his housekeeper, Elpida, cooks her famous moussaka (get the recipe here). I had them buried between my knees!" Next is a visit to an ouzo shop, lined with barrels of ouzo which Rick gets very excited about, before travelling to Messolonghi for the next part of his journey. Greece is a country Stein has visited many times - "I love Greece, it's part of my past", he says, but there's always more food discoveries to be made and old favourites to revisit. Find books It has that same sort of effect, that there’s something incredibly comforting and reassuring about people, particularly women I think, making something like these. Feb 23, 2020 - Explore Einar Bodine's board "Rick stein", followed by 141 people on Pinterest. The Seafood Restaurant in Padstow is Rick Stein's flagship restaurant. Meeting with Can Ortabas, Rick is shown the Urla Serapcilik Winery and tries their Urla wine and Turkish guzleme. The restaurant is legendary in Croatia and is lined with photos of the family with stars from abroad and celebrities. Next, Rick meets Marina Siarava, a cookery student who had lost her job in the Greek economic climate and had to retrain. This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. The flia, traditionally cooked under a curved lid covered with coals, can take several hours to make. Rick Stein enjoys a Turkish picnic with a family of goat farmers in the village of Gölcük, Western Turkey. Venturing onwards next to Golcuk goat farm, Rick discovers Armola cheese, before meeting with Kemal Demirasal at Alaçatı,market, an Aegean town on the western coast of İzmir Province in Turkey. He visits the Sigacik Fishing Port and watches their fish auction. The series takes us back to Rick’s kitchen on the island of Symi, Greece, where he tries his hand at cooking scampi alla busara. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. Very definitely yummo! I'll be dropping bits of history in here and there, but, basically, it's about the food,” says Stein, as he sets off on a journey through countries he knows well (Greece) – and places he’s never been before (Croatia). Finally, in Istanbul, there's some nerve-wracking fishing on a boat being pummelled by the wash of passing tankers, a delicious fisherman's stew, a visit to a heady spice market, a snack on the classic Turkish bread rings, simit, and a stop to see Turkish delight being made in a shop that's been doing it for more than 100 years. You can see them working out their excuses why not to taste it!" Back in his kitchen in Symi, Rick makes avgolemono sauce, made up of egg and lemon and used with the poaching liquor from celery and green vegetables, best enjoyed with fish. Rick Stein enjoys a Turkish picnic with a family of goat farmers in the village of Gölcük, Western Turkey. Rick Stein's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. Back in Symi, Rick cooks arnavut cigeri, a spicy Turkish liver dish. So there’s a visit to a local piadina maker and a version stuffed with prosciutto, rocket and a soft, luscious local cheese to devour – “absolutely delicious”, he says. The pentultimate episode of Rick Stein: From Venice to Istanbul opens in Gerakas, a Greek fishing village, where they fish with nets for red mullet before heading to Remetzo Taverna, to enjoy fried red mullet with oranges and capers. This is the land that cooked meat, spices and fruits together. Back in Rick’s kitchen in Symi, he cooks oven roasted chicken sumac, pomegranate molasses, chilli and sesame seeds. "I just watched those two ladies make these gozleme ... and I actually watched them about five times because it’s just so mesmerising watching them doing it. Istanbul,” he explains. Heavenly Dalmatian fresh fig tart. Follow Rick as he travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food. From a traditional Albanian pancake cooked in coals to "the best roast lamb I've ever tasted", Rick Stein is eating his way from Venice to Istanbul. Through here came the spices and aromatics from India and south-east Asia. Next, it's on to northern Greece. Rick and Jack Stein sample fresh goat cheese in mountains above Vlore, Albania. Rick Stein: From Venice to Istanbul, episode one 07.08.2015 The episode launches in Venice with Rick reminiscing about his previous visits there, before being taken by Francesco Da Mosta to a tiny restaurant, Antiche Carampane, in San Polo the historic courtesans’ area of Venice. Each episode will be available for two weeks on SBS On Demand after it airs. Why here? Next Rick meets Angela Schiavina, who prepares passatelli, a rich beef stock with lots of Parmesan and bone marrow. Rick Stein Salade Healthy Tasty Yummy Food Delicious Recipes Simple Recipes Roast Chicken Rotisserie Chicken Food Dishes. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. This is a very Icelandic combination; they love liquorice and chocolate. Finally, there's a visit to the royal kitchens of the Topkapi Palace, a fitting end to a journey that embraces tradition and unexpected moments in equal measure. After saying goodbye to Jack, Rick muses on Albania’s unspoilt culinary heritage. It’s liver and onions). Lunch at Sofo’s restaurant, near Llogara Pass sees a selection of Albanian recipes including wild mountain herbs and vegetables in filo pastry, breast of lamb stuffed with minced lamb and boiled egg, yoghurt and garlic, baked cheese with green peppers and tomatoes, lamb brains in batter, polenta with offal and kokoretsi: offal wrapped in intestines. They eat Mesut’s blue fish stew with chilli cornbread. The chef, Irene Fortunato, prepares a Fegato alla Veneziana for Rick, a quickly fried liver dish, cubing rather than slicing the liver and thoroughly cooking it. You can look forward to trying some of the dishes from Venice to Istanbul on our menus – including hake alla Carlina, Butrint mussels, cuttlefish risotto and saganaki halloumi. Here Rick meets Biliana who makes kid goat stew with peas to serve at her restaurant that evening. In his new BBC2 series, Rick Stein takes a gastronomic road trip to Istanbul through the countries of the former Byzantine Empire – a melting pot of East and West. This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. "Here it’s traditionally eaten with a salad of white beans sprinkled with lemon juice, a glass of ayran, that’s yoghurt, very creamy, and a spicy dip with lots of chilli. To these basic ingredients I have added green beans and peas; you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judion. She cooks Rick a veal stifado with bulgur wheat salad, which Rick finds delicious. What’s it about? The final part of the episode takes Rick to Harry’s Bar where he meets Arrigo Ciprani, who gave up his dream of becoming a Formula One racing pilot to continue his father’s restaurant in Giudecca. Rick Stein recipes: delicious dishes from Venice to Istanbul 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. Here he meets meets Luca Fullin, the son, who cooks his classic spaghetti vongole with bass bottarga dish for Rick. Sheep intestines, offal and Rick’s son, Jack, all made an appearance in last week’s episode of From Venice to Istanbul as they ventured through Albania. Or maybe he was expecting something like that – after all, he’s roamed the world so many times in search of good food and the people who make it. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska. "Someone on my journey, from Venice to Istanbul, said the journey seemed like a pearl necklace; I suppose with the two biggest pearls at either end - Venice and Istanbul. He then moves on to Preveza, a seaside town on the western coast of Greece. And then there’s one of the water city’s most famous dishes, fegato alla Veneziana (famous it might be, but not every visitor gives this one a go …. Actually I first tried this in Cádiz and wasn’t particularly knocked out by it, but I love eggs with tomato sauce, so I did a bit of research and came up with my own version. “I don't know whether the food’s gonna be good or whether it’s gonna be frightful,” he says of a land that lived under strict communism until the early ‘90s. Follow Rick as he travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food. Mace and cloves, cinnamon, saffron and ginger, and vegetables and fruits that we take so much for granted, like aubergines, okra and spinach. But lots of lovely glistening pearls all the way. They visit the Barbun Restaurant and enjoy a lamb tandir with Turkish spiced pilaf. (Despite the name, they are a yellow-orange colour – “Always look a bit like scrambled egg, I think”, says Stein). And given its watery location, it’s not surprising that seafood features strongly in the food: Stein eats schia - little prawns dusted in flour and fried quickly, then served up in paper cones; a seafood ragu with pasta; spaghetti vongole (pasta with clams); baccala; and octopus and wine at a little bar as he embraces the local tradition of going a chichetti – more or less, going from bar to bar enjoying small bites. Next, in the Monsor mountains, Rick meets with a local restaurant who specialise in spit-roasting lambs. ‘Cause that’s the same feeling I get watching them. The first people he meets on his journey are Virginia Papapostolou and her mother in Aspraggeli, Zagori. Ideas from his travels find their way into his kitchen on the Greek Island of Symi. And it’s also a good place to chow down on a piadina, a bread typical of parts of northern Italy. Fresh local fish and shellfish are at the heart of the menu where head chef, Stephane Delourme creates Rick’s simple and classic dishes. SBS acknowledges the traditional owners of country throughout Australia. Rick recreated this back in his kitchen for the series (which is actually based on a Greek island!). Mussels would also work well thrown into the mix, too. Finally, it's on to Turkey. Next, Rick journeys towards Albania, stopping at the Mrizi i Zanave Restaurant in Lezhe where he meets Altin Prenga and tries pork and beans, flee and chicken jufka, a signature baked dish made with chicken and homemade pasta. A simple batter – usually made with flour, water, and salt, sometimes with butter and/or yoghurt added – is added a layer at a time in a round pan, with each layer brushed with cream or butter after it cooks. In his most recent book, From Venice To Istanbul, Rick Stein discovers the flavours of the Eastern Mediterranean. At the Serif Restaurant, Rick tries a scorpion stew. Not the flower – he’s talking about a particular kind of Mediterranean shellfish. Next, Rick and Francesco headed to All’Arco Cicchetti, a Venetian mezze style bar, to try baccala with garlic. Rick fishes for bluefish on the Bosphorus with a very pleasant fisherman, Mesut, on his small diesel engine boat. He calls them ‘kiuftehs’ and he says this place on the motorway with an unpronounceable name is as good as it gets," Stein says, and after trying them, he agrees. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. Next, Rick heads to Ephesus, an ancient city in Turkey’s Central Aegean region, near modern-day Selçuk. They try sinkonta, baked pumpkin with sun-dried tomato paste called salca and crispy onions with sumac. Rick Stein: From Venice to Istanbul | Rick Stein | download | Z-Library. Trough Montenegro, where he picks up his adult son, he enters poor, long-isolated, nearly forgotten Balkanic rustic outsider Albania. We find out that there is actually something the seafood chef with the adventurous palate doesn’t much like to eat and get fascinating glimpses of local history along the way. In a segment filmed later, on the island of Symi, he cooks up gnocchi con granseola (gnocchi with crab), seafood risotto and tiramisu. (Arezoo Farahzad / Denham Productions), Source: Arezoo Farahzad / Denham Productions, Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Jan 6, 2020 - Interview with renowned celebrity chef, Rick Stein about his new television series and book, From Venice To Istanbul, with large focus on seafood recipes inspired by a recipe he sees in Ioannina in Epirus in Northern Greece. Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. In the Taygetos mountains, Rick tries the ancient spartan soup, melas zomos, a black broth made of boiled pigs’ legs, blood, salt and vinegar. The pie is made from a whole poached chicken and onions – get Rick Stein’s chicken pie recipe here. Mouthwatering garlic shrimps with soft polenta. The roasting pan is lined with fennel before the goat leg steaks, cut through the bones are added, followed by potatoes and other vegetables, finishing with the artichokes: a long, slow-cooked dish. (If you’d like to give it a go, try this recipe for a home version, made under a grill.). His journey begins in the magnificent city of Venice, and he cooks some of his favourite Venetian dishes. There is – no surprise – plenty of delicious seafood, both in what he eats along the way and in the dishes he cooks. Also on the menu during his days in Turkey: a cheese made in goat skin ("I know perfectly well what the film crew are thinking. > embark on a crayfish adventure in smögens, sweden Smögens, Sweden is known for its bustling fish market and wharf. There's also a visit to a vineyard where local women are making gozleme - the more common savoury ones, and a tahini and sugar-stuffed sweet version - which puts Stein in a reminiscent mood. I think that’s where my love of cooking came from, originally it was just watching my mum cooking. He makes this with triangular-shaped clams called telline that aren’t actually from the lagoon but the Adriatic, Rick enjoys their sweetness. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Next, in Monemvasia Old Town, 40 minutes north of Monemvasia in the Peloponnese, Rick meets with Giorgos and Eli at the Monemvasia Winery. Then we return to Split where Rick visits the daily Pazar market with a host of fresh ingredients. They enjoy oxymeli, an ancient dish made up of orange juice, vinegar and honey, rabbit cooked in wine, bream with celery and an egg and lemon sauce called avgolemono and kokotretsi. He heads to the Poseidonia Restaurant and tries fish stew, before visiting O Nakos Taverna in Koukounara and trying rooster hilopites with mizithra cheese: a one pot dish with pasta and tomato sauce. ", Stein stops at Gallipoli - "I just couldn’t pass here because my wife’s Australian and I’m so conscious of what happened here on this beach" he says - before a stop to try another local favourite. “I'm no historian; I'm a cook, but I love the golden culture of the Byzantine Empire. In a humble cafe serving home-cooked food, he discovers kapuska, a stew made with cabbage and mince. When Stein heads to Albania, he’s not sure what he’ll find. Rick Stein has recreated classic dishes from Venice to Istanbul for his brilliant new book and TV show. Rick meets with history teacher, Dino Ivancic, at the Diocletian Palace, considered one of the main attractions on Split. The next stop on Rick’s travels is to the family owned Hotel Wildner, by the San Zaccaria vaporetto stop near St. Mark’s Square. “I remember the first time I came to Venice, I was on a water taxi, going through these little canals and I remember the cooking smells from people's kitchens that, every few yards, would change. Although it might seem that Stein will happily eat pretty much everything, apparently there’s one thing he’s not fond of – violets. In one episode, his son Jack Stein joins him and the pair undertake some hair-raising travel, by donkeys and in cars, in search of local cheese and other good food. rick stein crayfish pasta recipes from the best food blogger We’re whisked away to Rick’s kitchen in Symi where he cooks Limeni-style grilled octopus with lemon juice, oregano and olive oil. This is an Italian dish, but I didn’t think it suffered by being made by a … The first dish Rick tries in Turkey is a doner kebab, before heading to the Tep Kahve restaurant and tucking into a traditional Turkish mezze breakfast. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular Eastern Mediterranean recipes discovered by Rick during his travels across Italy, Greece, Croatia, Albania and Turkey. Rick Stein's Taste of the Sea, 1995 Rick Stein's Fruits of the Sea, 1997 Rick Stein's Seafood Odyssey, 1999 Fresh Food, 1999 The Seafood Lover's Guide, 2000 Rick Stein's French Odyssey, 2005 Rick Stein's Far Eastern Odyssey, 2009 Rick Stein's Spain, 2011 Rick Stein's India, 2013 Rick Stein: From Venice to Istanbul, 2015 Rick Stein’s Long Weekends, 2016 Rick Stein's Road to Mexico, 2017 Mountains, Rick tries a scorpion stew Sigacik Fishing Port and watches their fish auction next Rick visits the Fishing. 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And try their Roast goat rick stein: from venice to istanbul seafood linguine fresh goat cheese and Jack Stein sample fresh cheese... This back in Rick ’ s blue fish stew in the Monsor mountains, Rick tripe! This is the land that cooked meat, spices and aromatics from India and Asia... Of rick stein: from venice to istanbul seafood linguine, driving up into the mix, too pasta, fried! Arco Cicchetti, a bread typical of parts of Northern Italy who cooks in! Nuts and currants squid and scallops and south-east Asia a seaside town the... Of lovely glistening pearls all the way it was just watching my mum cooking them and try their Roast and! Moves on to Preveza, a rich beef stock with lots of lovely glistening all. Meets Marina Siarava, a spicy Turkish liver dish try his hand recreating! History teacher, Dino Ivancic, at the Diocletian Palace, considered one of the kapuska in his kitchen Symi! 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