Ethiopian Cuisine (Engl)

Diane Macedo explores the unique flavors of Ethiopian cuisine.

Pickles (Engl)

As the late summer produce fades from the market, Max and Rebecca pick up some pickling tips from the local pros, on how to preserve vegetables for the winter and make their own pantry items.

Bread - Raymond Blanc’s Kitchen Secrets (Engl)

Raymond Blanc’s Kitchen Secrets is hosted by Raymond Blanc, a 2 Michelin star chef, and shot in the kitchen of his Oxford restaurant.

Raymond focuses on bread and the miracle of yeast. His first recipe is a French classic, brioche, a buttery bread using eggs that is the easiest of bread recipes. Using this as a base, he makes a celebratory gateau a la creme brioche filled with a lemony creme fraiche. To follow, we get down to basics with a French country bread recipe essential to any bakers' repertoire, that is formed into beer-topped rolls, a basket-shaped loaf and an olive-and-tomato-topped fougasse. To finish, there's a delicate yet spectacular dessert of apple croustade made from the thinnest pastry baked until crisp and golden.

Along the way, Raymond visits one of the UK's oldest flourmills, Shipton Mill in Gloucestershire, to experiment making bread with gluten-free flour.


Link to the Episode

http://player.youku.com/player.php/sid/XMTYxOTIzMDg4/v.swf

Fastfood oder Feinkost (Doku) (DE)

Fastfood oder Feinkost - Wie kocht Deutschland

Im Jahr 2009 lag der Pro-Kopf-Verbrauch von Tiefkühlkost bei 39,3 Kilogramm*. Sich schnell und bequem mit Essen versorgen zu können, betrachten die Deutschen heutzutage als selbstverständlich. In der großen Samstags-Dokumentation
1954 erfand der Amerikaner Gerry Thomas das "TV-Dinner", eine tiefgefrorene Mahlzeit in Alu-Schale, die man nur noch erhitzen musste. Von den USA aus eroberte das Fertiggericht Europa. Auch in Deutschland änderten sich in den 50er Jahren die Essgewohnheiten: Die Dose wird vom Tiefkühlessen abgelöst, statt Mutters Sonntagsbraten gibt es die schnelle Mahlzeit auf der Straße.
In den 90er Jahren traten Fertiggerichte und arbeitserleichternde Essenszutaten in Deutschland einen wahren Siegeszug an. Rund ein Fünftel aller Deutschen nutzt laut einer Studie der Gesellschaft für Konsumforschung aus dem Jahr 2001 nahezu jede Möglichkeit, die ihnen die Nahrungsmittelindustrie und Schnellgastronomie zur Zeitersparnis bietet. In einer europaweit angelegten Studie aus dem Jahr 2008 schaffen es die Deutschen beim Verzehr von Fastfood sogar an die Spitze. Der schnelle Genuss zwischendurch ist hierzulande akzeptiert. Selbst gesundheitsbewusste Esser konsumieren Convenience-Produkte: Mischsalate, Tiefkühlgemüse oder gekühlte Teigware. "Ich glaube, dass viele Erwachsene sich vor einem Fisch im Ganzen scheuen und das speichern die Kinder ab. Ein Fischstäbchen ist in der Regel grätenfrei und das ist es, was man liebt. Im Prinzip ist es halt auch nur wie Chicken McNuggets mit irgendeiner Fertigsoße", meint Christian Rach.
Seit Anfang dieses Jahrtausends stellen Konsumforscher aber einen neuen Trend in deutschen Küchen fest: Die Kochlust kehrt zurück. Ein Grund dafür ist der anhaltende Boom der Fernsehkochshows**. Hinzu kommt die Neigung, sich in Zeiten einer Wirtschaftskrise lieber zu Hause zu beschäftigen und zu kochen, anstatt ins Restaurant zu gehen. Nur diejenigen, die die Krise hart getroffen hat und die den Gürtel enger schnallen müssen, greifen im Supermarkt wieder verstärkt zu günstigen Convenience-Produkten. Aber wie wird das Fastfood gemacht und was sind die heimlichen Helfer der modernen, schnellen Küche?

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Turkish Döner Kebab (Engl)

Bourdain takes you deep into the heart of Berlin to examine the legendary döner kebab.



Doner Kebab-Berlin (DE)

Alimentazione disintossicante di Primavera

Alcuni esempi di menù che possono essere inseriti in un pasto naturale che possono favorire la depurazione primaverile.

Risotto al nero di Seppia (IT)

Risotto al nero di Seppia con la foglia d'Oro, Tagliatelle di Calamari e contrasto di Mango (Ristorante Sadler - Milano)

Ingredienti
Per 10 persone


500 g di riso carnaroli
1 kg di seppia con il suo nero
1/2 spicchio di aglio
1 scalogno
30 g di prezzemolo
2 rametti di timo
60 g di vino bianco
1,5 litri di fumetto di pesce
50 g di burro
20 g di olio all’aglio
40 g di parmigiano
5 foglie d’oro
100 g di polpa di mango
30 g di zucchero
15 g di Sake
300 g di calamari freschi
gambi di prezzemolo fritti q.b.

Procedimento

Pulire le seppie, recuperare il sacchetto dell'inchiostro, poi pulire per bene la polpa della seppia, tagliare a cubetti piccini.
Tagliare i corpi dei calamari a fettine lunghe e sottili, condirle con poco olio e sale, e un goccio di sakè.
Preparare un coulì di mango con 1 quantità di mango e 1/3 di zucchero e succo di limone, passare il tutto al colino cinese e quindi sistemare in una polpetta.
Preparare un soffritto con poco olio aglio e scalogno, far rosolare e quindi aggiungere i cubetti di seppia, far cuocere a fuoco vivo per 5 minuti, unire il riso, bagnare con il vino bianco e far sfumare, unire il nero della seppia e quindi allungare con il fumetto di pesce, continuare la cottura per circa 14 minuti.
Mantecare il riso con burro fresco, olio all'aglio e una piccolissima quantità di parmigiano, profumare con poco timo e prezzemolo tritato.
Versare il risotto nei piatti facendo restare il riso nel centro dei piatti, sovrapporre le tagliatelle di calamari e la foglia di oro, decorare l'esterno del risotto con un filo di coulì di mango e delle uova di topico creando un contrasto cromatico, terminare con dei gambi di prezzemolo fritti, servire.

Testun al Barolo (IT) (Engl)

Testun al Barolo (IT)














Una specialità, un formaggio originale, interpretando l’antica ricetta della tradizione raccontata dalla gente di montagna. Il nome, in dialetto locale, significa “testardo”. Da latte di capi liberi di muoversi ed alimentarsi sui pascoli estivi, è formaggio duro e compatto, stagionato almeno cinque mesi nelle cantine di Valcasotto ed affinato in vinacce di Nebbiolo da Barolo. Primo classificato nel 1999 alla degustazione dei migliori formaggi “ubriachi” d’Italia, tenuta dagli esperti di Slow Food.

(Engl)

This cheese is produced from cow and goat's milk from animals that are free to move around and feed on summer meadows. It is aged for at least five months in the Valcasotto cellars and has a hard consistency. It is then refined for two more months in the Langa vineyards where it is enriched with Barolo wine.

Zweierlei vom Havelländer Apfelschwein (DE)

Zweierlei vom Havelländer Apfelschwein Geschmorter Schweinebauch vom Havelländer Apfelschwein auf Ragout von Gatower Kugeln und Moorkartoffeln Gebratenes Filet von Havelländer Apfelschwein auf Spitzkohl und Salbeisoße.

Rollo suizo de Té verde Matcha (Esp)

Aya Higuchi de pastelería Ochiai (Barcelona) adapta con sutilidad el clásico rollo suizo de nata a una versión japonesa, con té verde Matcha japonés. El resultado logra armonizar el carácter goloso del rollo suizo con la sutileza envolvente del té Matcha.

Raw Almond Milk (Engl)

Fried Wontons (Engl)

Ingredients:

12 oz. package of wonton wrappers (don't get dynasty brand for anything)
1 lb. ground pork
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon plum sauce
2 shallots diced
3 cloves garlic

NOTE: When folding wonton wrappers spread water on edges so they stick

Fry in hot oil until golden brown.

Bunny Chow (Engl)

Bunny Chow is a deliciously hearty street food snack from South Africa.

Thailand (Wrap Up Video - Engl)

Chef Heston's Feasts (Engl)

Chef Heston's Medieval Feast (Engl)

In the Middle Ages, food was used as a source of entertainment and escape from the harsh realities of everyday life and chefs dazzled and delighted privileged guests with incredible feats of dinner table magic.

The feast starts with a bowl of seemingly fresh fruit that is actually made from meat: including the other sort of 'plums' - made from bull's testicles and pork; an 'orange' featuring a base of chicken liver; 'apples' formed from mince pork; and a bunch of Parma ham 'grapes' on the vine.

Heston's entrée is lamprey, an eel-like fish that is no longer available in Britain, but still loved in Latvia, where Heston travels to catch and cook the ugly, slippery things.
For the main course Heston serves blackbirds baked in a pie. Pies were an invention of the Middle Ages; and at court were often super-sized to allow for amazing presentations and stuffed with anything from frogs and snakes to dwarves. Blackbirds are illegal to cook with, so Heston chooses pigeons. He creates a giant pie, and fills it with individual smaller pigeon pies, and then tops them with live pigeons ready to fly out as the giant pie lid is lifted.

For pudding Heston creates an incredible array of edible tableware including: chocolate cutlery filled with a ginger and chocolate ganache, dusted in edible silver powder; edible napkins made from icing; candles made from white chocolate and filled with caramel sauce; and 'pork pie' ice cream.




Roman Feast (Engl)

Heston Blumenthal takes inspiration from history to put together a fabulous Roman feast with ejaculating cakes, calf brain custard and a trojan hog.

Ancient Roman cuisine meant theatrical, devious and orgasmic food. The Romans had few boundaries and unusual appetites, eating everything from flamingos to parrot tongues and jellyfish. In this episode, Heston creates a Roman feast for a group of celebrity diners including comedians Alexander Armstrong and Danny Wallace, actress Greta Scacchi, the Marquess of Bath, TV presenter Lisa Butcher and food critic Matthew Fort.

The feast includes pig nipple scratchings, calf's brain custard, and a slow-cooked hog filled with edible intestines made from chicken and a cocoa mixture. And for pudding, Heston rolls out the ultimate naughty Roman dessert: an unusual ejaculating cake featuring white chocolate mousse, space dust and dry ice.

Italian Food Safari (Engl)

A celebration of the incredible breadth and hard work of the Italians who came and settled in Australia over a generation ago and have kept their food traditions intact.

Ep.1

Italian Food Safari opens with a celebration of the wood-fired oven, which many Italians constructed in their backyards when they arrived in Australia.





Ep.2

Part 1

Italian Food Safari goes to Fremantle to join the last sardine fisherman on the Western Australia coast, the charming Jim Mendolia who supplies the fresh fish market.





Part 2





Ep.3





Ep.4

Presenter Guy Grossi visits dedicated Melbourne artisan baker Daniel Chirico and tastes bread straight from the oven drizzled with olive oil and learns why loaves with soul take a little longer to make…





Ep.5

Italian Food Safari goes to the far western end of Australia to visit the crayfishermen of the stunning Abrolhos Islands off Geraldton.






Ep.8






Ep.10






Ep. 11

Presenter Guy Grossi goes hunting with his chef friend Daniel Airo-Farula in the wintry hills of Bulla, later cooking up a marvelous Sicilian style sweet and rabbit dish.





Ep. 12

Italian Food Safari savours the seafood introduced to us by Italians – the squid that was once used as bait and is now a delicacy.





Ep. 13

Plot: In this final episode, Italian Food Safari visits the Vanella Cheese Factory in Far North Queensland and presenter Guy Grossi learns how buffalo mozzarella is made and the secret of its great taste and texture. He then shares his recipe for a simple but exquisite classic Caprese salad with mozzarella, tomatoes and basil. Suckling lamb is a dish of celebration in Italy and Robert Marchetti, executive chef of Sydney’s Icebergs Dining Room invites us into his home to share his recipe for this tender flavoursome dish. The episode builds to a cresendo with a huge Calabrese lunch hosted by Perth butcher Vince Garreffa from Mondo Di Carne butchery, a man who never does anything by halves, firing up his wood-fired oven, cooking up a delicious veal shoulder on the spit, served with homemade pasta. Vince and his wife Anne also show the secrets of delicious cotoletta with a capsicum and tomato sauce. We finish at the home of presenter Guy Grossi who keeps Sundays sacred for the event of the day – lunch - the epitome of the Italian philosophy of “La Dolce Vita” – life is sweet! Ciao!