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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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Re: Rick Stein's Spain
Originally Posted by steviedeluxe
(Post 9504972)
Oh yes, he has an eye for making a penny or two, that Rick Stein. Maybe not at the Jamie Oliver level, but certainly better than the late Keith Floyd.
:drinkwine: |
Re: Rick Stein's Spain
I've tried to make many Spanish dishes eg; arroz al horn and fabada with british - well Bury - black pudding. Sorry, but they just don't taste the same. After watching 'Rick Stein Spain' I'm very tempted to try and make my own morzilla! Any suggestions????:D
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Re: Rick Stein's Spain
Sorry 'MORCILLA' Doh!!
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Re: Rick Stein's Spain
Originally Posted by Lorraine Rimmer
(Post 9509186)
I've tried to make many Spanish dishes eg; arroz al horn and fabada with british - well Bury - black pudding. Sorry, but they just don't taste the same. After watching 'Rick Stein Spain' I'm very tempted to try and make my own morzilla! Any suggestions????:D
Much as I like Bury black pudding it is so very different to Asturian smoked morcilla and as you found doesn't work. If you look at the recipe there is very little in the way of seasoning and spices (only a pinch of saffron and a little salt). The flavour all comes from the sausages which is why they have to be right. |
Re: Rick Stein's Spain
Basque Country, La Rioja, Navarra and Catalunya tonight. Some seriously good looking veg tonight. Wine was obviously good - Rioja or Navarra. But the last bit reminded me of a Spanish food I've never adapted to - Caracoles. Over the years I've adjusted to eat and like Pulpo, Morcilla and even Callos (has to be cooked a certain way though). But I've never been tempted by the humble snail - maybe I'm missing out?
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Re: Rick Stein's Spain
I didn't watch it all...gave up the will to live. Saw the bacalao recipe with peppers out of a tin:rolleyes: Suppose you have tasted that slimey trash. The guy himself is totally lacking in personality too. A same ole same ole programme about spanish food, nothing new the chorizo angle has been done to death:thumbdown:
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Re: Rick Stein's Spain
I've not eaten them in Spain but I have in France,
OK, but just an excuse to eat bread soaked in garlic butter. The snails didn't add a lot to the experience. Stein dipped them in Alioli - much the same experience! The Piquillo peppers with salt cod looked pretty good. I usually do them in a seafood sauce but they looked pretty good just with cheese on them. |
Re: Rick Stein's Spain
Originally Posted by jackytoo
(Post 9510377)
I didn't watch it all...gave up the will to live. Saw the bacalao recipe with peppers out of a tin:rolleyes: Suppose you have tasted that slimey trash. The guy himself is totally lacking in personality too. A same ole same ole programme about spanish food, nothing new the chorizo angle has been done to death:thumbdown:
The small roasted peppers almost always come out of a tin/jar etc. You can do it yourself (and they always end up slimey) if you can find the small peppers but they are rare outside the area of production. |
Re: Rick Stein's Spain
Originally Posted by jackytoo
(Post 9510377)
I didn't watch it all...gave up the will to live. Saw the bacalao recipe with peppers out of a tin:rolleyes: Suppose you have tasted that slimey trash. The guy himself is totally lacking in personality too. A same ole same ole programme about spanish food, nothing new the chorizo angle has been done to death:thumbdown:
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Re: Rick Stein's Spain
The whole point about this series/book is to show what real Spanish regional cooking is like.
He doesn't go for the latest up-market stuff like El Bulli but concentrates on "peasant" food - probably the best food in Spain. |
Re: Rick Stein's Spain
Originally Posted by Fred James
(Post 9510437)
The whole point about this series/book is to show what real Spanish regional cooking is like.
He doesn't go for the latest up-market stuff like El Bulli but concentrates on "peasant" food - probably the best food in Spain. |
Re: Rick Stein's Spain
Of course he is doing it to flog his book!
I don't agree about the dishes being simple - I have had the book since it was published and most of the recipes are not in the TV series and they are not always that simple for a novice cook. I think his best book was the one about south east Asian cooking and that contained some of the most complicated recipes that I have seen - and they all work - I have cooked most of them! |
Re: Rick Stein's Spain
Originally Posted by Fred James
(Post 9510478)
Of course he is doing it to flog his book!
I don't agree about the dishes being simple - I have had the book since it was published and most of the recipes are not in the TV series and they are not always that simple for a novice cook. I think his best book was the one about south east Asian cooking and that contained some of the most complicated recipes that I have seen - and they all work - I have cooked most of them! |
Re: Rick Stein's Spain
Originally Posted by steviedeluxe
(Post 9510489)
Ah well, I stand corrected. The dishes he's shown on the box so far have generally been fairly easy though.
I thought my Paella recipe was complicated until I read his! |
Re: Rick Stein's Spain
Aren't some of you the ones who are always saying that spanish food is good because it's fresh:blink: Now we have rick stein saying that the spanish always use lots of tins and suddenly that's ok:rolleyes:
I may not know a lot about spanish cooking but I do know that the old "peasant food" didn't include tins! I wouldn't touch canned peppers ...or any other canned stuff either, it just isn't nice whatever the celeb cooks say. |
Re: Rick Stein's Spain
Of course fresh is best but there are always some exceptions in any cuisine.
Pickles come in jars, anchovies come in tins etc. These peppers are a good example as they are a cooked product. Yes, you can buy peppers and roast them in an oven until they are black, then peel all the black stuff off after letting them cool down in a polythene bag. When you have done all that the end result is just a slimy as the tinned ones and doesn't taste any better! The other point here is that these are special small peppers which are not easily obtainable fresh outside Rioja. |
Re: Rick Stein's Spain
Those peppers are lovely sliced on a steak with a cream sauce...
A lot of spanish food is preserved from being dryed (ham and fish) to tinned food. Look at the salad's you eat in the restaurant...the beetroot, carrot, sweetcorn is tinned. Let's not forget this is a hot country! I don't think we as Brits can look down on the Spanish for having tinned food...let's not forget we all used to eat SPAM! Yuck. |
Re: Rick Stein's Spain
We love the programme and it gives me,as a novice cook, some really good ideas for meals.
Having to cook everything from scratch hasnt come easy to me but Im increasingly finding that the ingredients I need are in the cupboard now or quite cheap to buy to acheive a really good dish. I look forward to next week especially.:D But for tonight Ive made cornish pasties and better than any rick could make. |
Re: Rick Stein's Spain
Originally Posted by paintermujer
(Post 9511960)
We love the programme and it gives me,as a novice cook, some really good ideas for meals.
Having to cook everything from scratch hasnt come easy to me but Im increasingly finding that the ingredients I need are in the cupboard now or quite cheap to buy to acheive a really good dish. I look forward to next week especially.:D But for tonight Ive made cornish pasties and better than any rick could make. :D |
Re: Rick Stein's Spain
We got peppers growing in pots on the patio, very expensive though, ten plants for a €.
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Re: Rick Stein's Spain
What's wrong with these people that can't empathise with continental cuisine.
The Spanish are so passionate about their food that it beggars belief. I'm from Irish parents but lived In Spain many years and can honestly say that I had no passion for food until I lived amongst these wonderful people that live to eat and don't eat to live........... |
Re: Rick Stein's Spain
Theres not so much passion in spanish food if you look in their trolleys to see what they are buying. You are beginning to sound like a TV advert for a programme!
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Re: Rick Stein's Spain
I missed this prog as we don't get UK TV but I enjoyed the first episode of his Italian trip which started last week on 'Viajar.' It was more like a travel than a cookery programme.
I am thinking about buying his spanish cookery book though. Would anyone recommend it? |
Re: Rick Stein's Spain
Originally Posted by Rambling Rose
(Post 9555000)
I missed this prog as we don't get UK TV but I enjoyed the first episode of his Italian trip which started last week on 'Viajar.' It was more like a travel than a cookery programme.
I am thinking about buying his spanish cookery book though. Would anyone recommend it? I bought it before the TV series started. Like all his other TV series, the dishes he cooks on TV are very limited (most of the cooking is done by locals). There are about 140 recipes in the book and only a few were on TV. I am very into Spanish cooking and this is the best Spanish cook book I have seen. It's all about good rustic Spanish cooking. It's half price on Amazon at £12.50 |
Re: Rick Stein's Spain
Originally Posted by Fred James
(Post 9555058)
Absolutely yes.
I bought it before the TV series started. Like all his other TV series, the dishes he cooks on TV are very limited (most of the cooking is done by locals). There are about 140 recipes in the book and only a few were on TV. I am very into Spanish cooking and this is the best Spanish cook book I have seen. It's all about good rustic Spanish cooking. It's half price on Amazon at £12.50 |
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