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Rick Stein's Spain
For anyone who's currently in the UK, there is a new series by Rick Stein where he seems to be travelling around Spain and sampling the local cuisines. [starting tonight - just caught it by accident] He's just landed in Santander, and relating his past experiences of Spain. Seems to be jumping about a bit, but some nice views of different landscapes. Oh - he's starting in Galicia...(he's already mentioned Albarino wine)
Forgot to say - it's on BBC 2, so may be available on Iplayer? |
Re: Rick Stein's Spain
Originally Posted by steviedeluxe
(Post 9495734)
For anyone who's currently in the UK, there is a new series by Rick Stein where he seems to be travelling around Spain and sampling the local cuisines. [starting tonight - just caught it by accident] He's just landed in Santander, and relating his past experiences of Spain. Seems to be jumping about a bit, but some nice views of different landscapes. Oh - he's starting in Galicia...(he's already mentioned Albarino wine)
Forgot to say - it's on BBC 2, so may be available on Iplayer? |
Re: Rick Stein's Spain
They are still smoking in our local too :(
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Re: Rick Stein's Spain
Originally Posted by jdr
(Post 9495785)
Watching it now, but it must be old cos they are still smoking in the restaurants.
Yes, I think they filmed it last year, but broadcast now, presumably to coincide with the book launch! http://www.rickstein.com/Rick-Stein%...-BBC2-News.htm |
Re: Rick Stein's Spain
Yes, he's just been to Santiago, and Asturias
Cooking patas bravas in Almeria at the moment |
Re: Rick Stein's Spain
Interesting to see morcilla being made. I thought I'd be put off, but not at all. In fact good to see all those dishes like Lacon con gredos, Fabada Asturiana and empanadas etc. All fairly standard dishes in the north (and often to be seen in Madrid too). It's convinced me I need to pay a visit soon. But probably not August when the best eating places close.
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Re: Rick Stein's Spain
Iv'e been cooking Fabada for years.
Absolutely my favourite Spanish dish and actually one of the easiest to cook. You MUST use Asturian smoked Chorizo and Asturian smoked Morcilla but that is easily available anywhere in Spain. |
Re: Rick Stein's Spain
Originally Posted by Fred James
(Post 9499470)
Iv'e been cooking Fabada for years.
Absolutely my favourite Spanish dish and actually one of the easiest to cook. You MUST use Asturian smoked Chorizo and Asturian smoked Morcilla but that is easily available anywhere in Spain. |
Re: Rick Stein's Spain
Yes thanks for alerting us to this prog.
We managed to pick it up on the computer on catch up. Cant wait for the next episode. Funny he left from Plymouth...just as we left but that day we could see no land or Plymouth Hoe at all cos of awful weather. It was funny seeing the Hoe again but I felt no nostalgia at all. But thanks.:thumbsup::thumbsup::thumbsup::thumbsup: |
Re: Rick Stein's Spain
ya loved it , have all the times if any one whats are on my own page
jurdy |
Re: Rick Stein's Spain
Originally Posted by steviedeluxe
(Post 9499475)
I can probably get it here in London (there's an import shop on Portobello Road) but unfortunately it'll cost 3 times as much, I'm sure! I think I'll try cooking it using standard chorizo from the supermarket and black pudding. It's the beans that need to be good quality, imo. I'll be drinking Weston's cider with it too - no need for that theatrical sidra stuff :cool:
The beans need to be the right Asturian beans but even in Spain they are really expensive - €10/kg. You can make do with ordinary white beans but they will not be the same. English butter beans are the best alternative but they are bigger than the Spanish "Granjas". |
Re: Rick Stein's Spain
hmmm love Rick Steins programs, he's starting to waffle a bit in his old age but it's pure gold!
The best Morcilla I had was in Granada. Personally I prefer it to British black pudding.... Looking forward to the rest of the series... :thumbup: |
Re: Rick Stein's Spain
Feedback from a Galician resident
http://www.saints-hosting.org.uk/sadfish/visitgalicia/ Most people were put off by the idea of eating ‘pigs head stew’ and pouring a two litre bottle of fresh pigs blood into a big bowl with rice and chilli to make black pudding, but each and every one agreed that the scenery looked fantastic, and the way of life that was portrayed was relaxed, friendly and peaceful. On the whole I think that the programme did us a lot of favours and sold Galicia well, but I have had to promise ‘no pigs faces’ or ‘blood sausage’ to some of our more squeamish potential future guests. For me there was not enough time spent focussing on the sensational seafood which is the mainstay of the modern Galician diet with more emphasis on the peasant food from the hills like cocido and sausage. And what was obvious in this programme, possibly more than others I have seen Stein do in the past, is that he is a very awkward presenter. And a few words of Spanish wouldn’t have gone amiss (I’m a fine one to talk). But, Rick, thanks for showing and exposing Galicia, we need every evangelist that we can muster. |
Re: Rick Stein's Spain
He is doing book signings all week, due in Guildford on Friday:rolleyes:
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Re: Rick Stein's Spain
Originally Posted by jackytoo
(Post 9504967)
He is doing book signings all week, due in Guildford on Friday:rolleyes:
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