Then at the Dioklecjan Bar, Rick tries tripe and prosciutto, before taking a ferry from Split to the island of Korcula. (If you’d like to give it a go, try this recipe for a home version, made under a grill.). Here he meets Pavlos Alexandrou and joins the Preveza gastronomic society dinner . This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. 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. one minute, I'd be smelling seafood dishes and then a waft of cooked pasta... and then mussels... and then, again, roast chicken. 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. This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specialises in seafood and rice. "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. Jack Stein joins Rick for the next leg of the journey, stopping first at Lezhe Castle and the Statue of Skandeburg, before they go to the Paradise Hotel in Vlorë and try seafood linguine. The flia, traditionally cooked under a curved lid covered with coals, can take several hours to make. He tries their speciality Malvasia wine. 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. Rick Stein: From Venice to Istanbul ep.4Rick's gastronomic road trip brings him to northern Greece where he enjoys traditional dishes including veal stiffado and kotopita - which Rick declares to be the best chicken pie he has ever tasted. Recipes include garlic shrimps with soft polenta, barbecued chicken with sumac, stuffed squash leaves and yoghurt-baked lamb and is accompanied by stunning location photography from Croatia, Venice and Istanbul. Rick meets with history teacher, Dino Ivancic, at the Diocletian Palace, considered one of the main attractions on Split. Here he tries gobi risotto, bigoli in salsa, an understated but incredibly good pasta dish with onions and anchovy, scampi alla busara, originated from across the Adriatic and a tiramisu recipe made using a whisked fatless sponge and presented in a cocktail glass that Rick is particularly taken with as a twist on a recipe “as common as apple pie”. The Seafood Restaurant in Padstow is Rick Stein's flagship restaurant. Heavenly Dalmatian fresh fig tart. The final dish of the night is enjoyed on the beach of Bilin Zal, in a restaurant under the same name that has just opened for the summer season. 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. 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. “It was the western bastion of the Byzantine empire. The lamb is traditionally made in a tandoor oven and needs long slow cooking to be a success. Not the flower – he’s talking about a particular kind of Mediterranean shellfish. Jamie Oliver's seafood linguine. Tuba Satana takes Rick to Esnaf Lokantasi Lades, where they eat kapuska, turkish spiced cabbage and minced lamb stew with tomatoes, harni erek, veal stew,  a Turkish spiced bulgar pilaf with cinnamon, pine nuts and currants and then hünkar begendi, a rich lamb stew with aubergine purée. After watching how it’s done, Stein declares it “simply the best piece of roast lamb I’ve ever tasted”. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. And it's in Greece that he does a lot of cooking, on the scenic island of Symi. At Villa Spiza, Rick meets sisters Ivana and Nada Gamulin and their best friend who cook fish brodetto with borlotti beans, a fish stew made in two hours over several glasses of Caric red wine. 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. Mouthwatering garlic shrimps with soft polenta. Here Rick meets Biliana who makes kid goat stew with peas to serve at her restaurant that evening. The cook, Jelena, grills a dozen small bream over charcoal, which she serves up with a dish of lightly crushed new potatoes, green beans and olive oil. 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. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Pictured, seafood linguine. He chats with Bilge Kadioglu at the Egyptian Spiace Market and then meets Altan Sekerleme and tries some traditional Lokum (Turkish delight), made with rosewater and cornflour as opposed to gelatin. (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. But along with some fright-inducing driving (“I didn’t even open my eyes. 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. 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. 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. 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. This is the land that cooked meat, spices and fruits together. Watching Stein’s journey will do more than make you hungry. Stein’s next stop is Ravenna. What’s it about? Rick Stein: From Venice to Istanbul | Rick Stein | download | Z-Library. August 2020. Rick Stein enjoying homemade Greek filo pie in Asprageli, Northern Greece. > embark on a crayfish adventure in smögens, sweden Smögens, Sweden is known for its bustling fish market and wharf. But there are also amazing encounters with local cooks, such as the Albanian chef and his wife who cook up a traditional Albanian pancake. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. The eastern of course, was Constantinople. They visit the Barbun Restaurant and enjoy a lamb tandir with Turkish spiced pilaf. Meeting with Can Ortabas, Rick is shown the Urla Serapcilik Winery and tries their Urla wine and Turkish guzleme. Rick Stein enjoys Scorpion Fish Stew in the fishing town of Sigacik, Western Turkey. SBS acknowledges the traditional owners of country throughout Australia. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska. Istanbul,” he explains. Next, in Monemvasia Old Town, 40 minutes north of Monemvasia in the Peloponnese, Rick meets with Giorgos and Eli at the Monemvasia Winery. The lamb is served with Turkish spiced pilaf, made up of cinnamon, pine nuts and currants. 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. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with alioli as well. To celebrate dishes from Venice to Istanbul, Head Chef Lecturer Nick at our cookery school in Padstow has included some of them in a new two day Taste of the Mediterranean course. Moving next to the Lido, the narrow strip of land which separates the central part of the Venetian lagoon from the Adriatic Sea, Rick visits the Grand Hotel Excelsior. 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. 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. The episode finishes in Rick’s kitchen in Symi where he tries his hand at cooking the fried red mullet with oranges and capers that he tried earlier in the programme in Gerakas. Next, Rick meets Marina Siarava, a cookery student who had lost her job in the Greek economic climate and had to retrain. 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. 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. Finally, it's on to Turkey. She cooks Rick a veal stifado with bulgur wheat salad, which Rick finds delicious. And when I was watching them I was thinking, like, when you’re a child and you watch your mother making maybe just some shortcrust pastry. Rick Stein enjoys a Turkish picnic with a family of goat farmers in the village of Gölcük, Western Turkey. Ideas from his travels find their way into his kitchen on the Greek Island of Symi. In his most recent book, From Venice To Istanbul, Rick Stein discovers the flavours of the Eastern Mediterranean. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular Rick Stein recipes discovered by during his travels in the region. Which Italian city is known for that delicious filled flatbread, the piadina? 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. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. The dish has been inspired by Karen Evenden, an ambassador of Croatian cooking. Sep 15, 2015 - Rick Stein served up a delicious Turkish spicy liver flatbread, or Arnavut cigeri dish on Rick Stein: From Venice to Istanbul. Next in Korčula, Rick muses on the birth place of Marco Polo and how this has given the place a chance to stake a claim. 2015 Getting Started | Contributor Zone » He visits the Sigacik Fishing Port and watches their fish auction. What was Istanbul once known as? The pie is made from a whole poached chicken and onions – get Rick Stein’s chicken pie recipe here. He certainly finds plenty of great food, with side serves of adventure, in Rick Stein: From Venice to Istanbul, a food lover's road trip through the lands that were once part of the Byzantine Empire. At the Serif Restaurant, Rick tries a scorpion stew. Mace and cloves, cinnamon, saffron and ginger, and vegetables and fruits that we take so much for granted, like aubergines, okra and spinach. inspired by a recipe he sees in Ioannina in Epirus in Northern Greece. Next, Rick heads to Ephesus, an ancient city in Turkey’s Central Aegean region, near modern-day Selçuk. 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. In the third episode of Rick’s travels, From Venice to Istanbul, he drives from Orebic to Ston. He sampled the best food Venice has to offer, especially the seafood, with gorgeous crab pasta dishes and the almost mandatory seafood risotto, which is the most glorious thing when made well. Next, Rick and Francesco headed to All’Arco Cicchetti, a Venetian mezze style bar, to try baccala with garlic. Along with jufka, one of the restaurant’s most popular dishes (chicken with a fermented pasta), there’s a chance to try a traditional pancake, flia (also fli or flija), cooked by Prenga’s wife. It’s liver and onions). When you close your eyes and dream of Greece, these are the pictures that fill your dreams." In Kardamyli, Rick ventures to Patrick Leigh Fermor’s house where his housekeeper, Elpida, cooks her famous moussaka (get the recipe here). 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. They eat Mesut’s blue fish stew with chilli cornbread. 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. 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. 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 Then we return to Split where Rick visits the daily Pazar market with a host of fresh ingredients. Each episode will be available for two weeks on SBS On Demand after it airs. ‘Cause that’s the same feeling I get watching them. 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. “I'm no historian; I'm a cook, but I love the golden culture of the Byzantine Empire. Next, some hearty local soup, and a visit to see Byzantine mosaics in Ravenna’s Basilica of San Vitale, then it’s onto a boat to head to his next stop, Croatia – the first time he’s been. He makes this with triangular-shaped clams called telline that aren’t actually from the lagoon but the Adriatic, Rick enjoys their sweetness. 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. The mule ride also pays off, with the pair eating what Rick Stein describes with great enjoyment as "golden, sweet, slightly smoky roast lamb", plus cheese made by hanging bags of milk from the trees, with Albanian shepherds. I had them buried between my knees!" Then the pair visit the Topkapi Palace kitchens. The Paradise Beach Hotel, just outside the town of Vlorë, has good swimming and lovely seafood. First up there's a Turkish breakfast ... at 3 pm! 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. www.food-blog.co.za/durban/5-course-dinner-with-rick-stein-at-the-oyster-box They try sinkonta, baked pumpkin with sun-dried tomato paste called salca and crispy onions with sumac. There’s one more discovery to be made here in Croatia. Rick enjoys the dish and in a city famous for astronomical prices, notes this is a fabulous off-piste place to visit, popular with the locals. In Gallipoli, Rick goes to the Ozcanlar Restaurant and tries lamb and pistachio kofte kebabs, before retuning to his kitchen in Symi to make his own with plenty of chilli. 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. He enjoys twelve to fifteen dishes, including three or four cheeses, menemen (scrambled eggs with tomato and red peppers), candied fruits, a Turkish version of Greek salad, breads, a couple of köfte-type dishes, cacık (yogurt with garlic, cucumber and mint) and red lentil patties called mercimek köftesi,  which are generally served cold. When Stein heads to Albania, he’s not sure what he’ll find. Find books 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. In a segment filmed later, on the island of Symi, he cooks up gnocchi con granseola (gnocchi with crab), seafood risotto and tiramisu. 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. When he set out to eat his way from Venice to Istanbul, Rick Stein probably wasn’t expecting dangerous drives, a mule ride in search of cheese, or a nerve-wracking Turkish fishing trip. says Stein, who tries it and declares it "absolutely wonderful"); slow-cooked lamb tandir with rice; scorpion fish soup after a visit to a local fish market; spit-roasted goat; halva; and sardines grilled in vine leaves at a beachside cafe. 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. Mouthwatering garlic shrimps with soft polenta. Back in Rick’s kitchen in Symi, he prepares a tave kosi, albanian baked lamb with rice. The bigoli dish is a thick spaghetti shaped pasta with a shellfish sauce, made by cooking the shellfish in a pot with leeks, carrot, onions and a spice mix containing nutmeg, cardamom, cinnamon and cloves. There is – no surprise – plenty of delicious seafood, both in what he eats along the way and in the dishes he cooks. Through here came the spices and aromatics from India and south-east Asia. Moving on to Preveza, Rick tries his hand at early morning prawn fishing, before trying prawns in a sauce of tomato, basil and feta cheese, sometimes called prawn saganaki, which refers to the small skillet pan in which they are cooked. In Villa Koruna he tries native oysters with Marihana Franusic, before heading to Konoba Maris, Trstenik to try what Rick now calls his favourite dish of the journey, black cuttlefish risotto. La Giudecca is next on Rick Stein’s journey through Venice, an up and coming part of the island, in a less visited part of Venice, despite being one of the largest islands. Here he meets meets Luca Fullin, the son, who cooks his classic spaghetti vongole with bass bottarga dish for Rick. The final recipe from Venice that Rick cooks is a seafood risotto. Next, in the Monsor mountains, Rick meets with a local restaurant who specialise in spit-roasting lambs. Next Rick meets Angela Schiavina, who prepares passatelli, a rich beef stock with lots of Parmesan and bone marrow. 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. 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. 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. 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. Rick leaves Venice and sets off to Ravenna in Italy where he tries his first dishes of the episode, cresceone con verdura and piadina con prosciutto, flatbreads made to order and filled with rugola and squacquerone, a soft cheese. Here Rick tried his first recipes from Venice: fried schia in paper cones and bigoli in cassopipa. After a round up of his favourite dishes in Greece, it’s time for Rick to embark on the final leg of his journey: Turkey. We’re whisked away to Rick’s kitchen in Symi where he cooks Limeni-style grilled octopus with lemon juice, oregano and olive oil. His journey takes him from Venice – a city where fish features strongly in the local cuisine – and on through Croatia, Albania, Greece and Turkey, finishing in the fabulous city of Istanbul. Arrigo presents Rick with bellini, carpaccio and baccala mantecato: stockfish (dried cod), olive oil and garlic emulsion. Venice, he explains, made a fortune out of trade with Byzantium. After exploring the fish culture of Messolonghi, admiring the lagoons surrounding the town, perfect for trapping grey mullet for their roe, Rick goes on to try the last dishes of the episode with Petros Paragios: bottarga and clams in prawn stock with parsley, chilli and lemon juice. With Rick Stein. His journey takes him from Venice – a city where fish features strongly in the local cuisine – and on through Croatia, Albania, Greece and Turkey, finishing in the fabulous city of Istanbul. Rick then makes his own version of the kapuska in his kitchen in Symi. This is the place that gave us our much-loved mince pie, not to mention the Friday night special, the doner kebab," says Stein. “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. Choose a restaurant here. This week Rick starts his journey in Pylos, Greece trying vlita, cooked greens. says Stein’s son Jack, who’s keeping him company on part of the trip) and even a ride on a mule into the mountains in search of cheese-making shepherds, there proves to be plenty to discover on the food front. Heavenly Dalmatian fresh fig tart. 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. Rick and Jack Stein sample fresh goat cheese in mountains above Vlore, Albania. Tonia cooks crayfish and pasta, deep fried eels and carp, boiled crayfish and fried frog legs. Rick Stein enjoying homemade Greek filo pie in Asprageli, Northern Greece. 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. See more ideas about Rick stein, Recipes, Rick stein recipes. "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. This website uses cookies to ensure you get the best experience on our website. Watch Rick Stein: From Venice to Istanbul  Fridays 8.30pm from March 28 on SBS Food Channel 33. Back in Rick’s kitchen in Symi, Greece, he cooks up souvlaki or kontosouvli, marinated in oregano and chilli. The last dish of the show is enjoyed in Areopolis: pot-roasted goat with potatoes, artichokes and fennel from the Lithostroto Taverna with Maria Koronaiou. 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. Rick then goes on to cook a classic gnocchi con granseola dish made with spider crab meat and Byzantine spice mix, before visiting the Rialto fish market, just by the Grand Canal in Venice, home to piles of tiny soles, bass, octopus and sardines split open ready for frying. 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His journey in Pylos, Greece trying vlita, cooked greens, despite admitting he ’ kitchen. To Ston lovely glistening pearls all the way stockfish ( dried cod ) olive. Passatelli, a stew made with cabbage and mince Marina Siarava, a spicy Turkish liver.! ( p237 ) needs a go restaurant, Rick meets with history teacher, Dino,...

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