Rick Stein's Long Weekends, Vol. 2HD
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Popular chef Rick Stein gives the inside track on some of our favourite destinations for a weekend jaunt. Rick Stein’s Long Weekends is sure to inspire viewers to try new places and avoid the usual tourist traps. In Lisbon, Copenhagen, Cadiz, Thessaloniki and Palermo, Rick is the ideal guide to this exciting collection of weekend breaks. From fabulous local markets and great restaurants to wineries, cafes and bars, Rick showcases food excellence and brilliant recipes that people will love to cook at home. Returning to his own Padstow kitchen, Rick chooses three classic dishes from each location and shows us how to cook them.
|1||HDVideoLisbon||Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east, and tomatoes and chillies from the Americas. Rick is inspired to cook the city's favourite snack - salt cod fritters, delicious almond tart and pork with clams, a favourite dish throughout Portugal. Then, he visits Lisbon's famous St Anthony's Day parade and sardine festival.||59:05||$3.49||View in iTunes|
|2||HDVideoCopenhagen||Rick Stein visits the home of new Nordic cuisine - Copenhagen - where ground-breaking chefs create artful dishes and religiously stick to seasonal Danish ingredients. Rick goes foraging for rosehip, learns about the art of pickling buds, bark and flowers and how to create razor clam shells from dough. He also finds plenty of traditional favourites, like the city's famous open sandwiches on rye bread. At home, he cooks fried pork belly with lovage potatoes and parsley sauce - voted Denmark's favourite dish.||59:05||$3.49||View in iTunes|
|3||HDVideoCadiz||Rick's series of culinary city breaks continues with a trip to the historic city of Cadiz in southern Spain. Rick is captivated by its narrow winding streets as he walks in the footsteps of Phoenician and Arab traders who made a lasting impression on the city. Tavernas offer tantalising tapas including chickpea stews, freshly grilled mackerel and rice dishes flavoured with garlic, saffron and parsley. At home, Rick cooks arroz verde - green rice - and flamenco eggs, a dish of eggs with tomatoes and vegetables.||59:05||$3.49||View in iTunes|
|4||HDVideoThessaloniki||Rick's series of culinary city breaks continues with a trip to the north-eastern Greek city of Thessaloniki nestling on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived, Alexander. Rick explores a city of many identities, a time warp of Roman, Byzantine and Ottoman structures surprisingly teeming with a very young student population hungry for dishes that reflect the freshest of seafood, vibrant mezzes flavoured with cinnamon, paprika and saffron and sweet syrupy pastries. A true blend of west meeting east. Rick arrives just in time for harvesting peaches on land and mussels out at sea. At home he cooks veal and aubergine stew after meeting the doyenne of Greek cooking Vafa Alexiadou.||59:05||$3.49||View in iTunes|
|5||HDVideoPalermo||Rick Stein rounds off his travels with a trip to the fascinating city of Palermo in northern Sicily. Like a vibrant carpet, the city is patterned with echoes of Arab, north African, French, Spanish and Italian influences making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of local sun-ripened tomatoes, lemons and the finest olive oil to create unforgettable dishes. At home, he cooks marsala chicken, a Sicilian classic served in UK bistros since the 1960s.||59:05||$3.49||View in iTunes|