Rick Stein at Home: Recipes, Memories and Stories from a Food Lover's Kitchen

Product Information

On to the food now; the tamarind rice, or puliyodharai, we saw tonight was prepared in the kitchen of the Meenakshi Temple in Madurai. Once the rice is cooked, it is pressed against a stone surface by hand; as they believe it gives an additional flavour(!) For those with a sweet tooth, it was time for a dessert dish this week with the inclusion of payasam, a sweet milk pudding with vermicelli. This one is a typical Tamil dessert and is apparently always served at local weddings. With plenty of milk, ghee and sugar this dish, like most Indian desserts, is best enjoyed in small portions! Meanwhile, make the dip. Place the crumbled feta in a bowl, add the Greek yoghurt and stir in gently. Add the olive oil, chilli flakes and puréed red pepper and set aside.

Next up is a bit of Cornish history at Launceston Castle. Now protected by English Heritage, it was once the administrative headquarters for the Earl of Cornwall – a significant location where control could be kept over the various estates in the area. Heat a frying pan over a high heat without oil, add the chopped hazelnuts and toast them for 1- 2 minutes stirring frequently to ensure they do not burn, tip into a bowl and set aside. Melt the butter in the frying pan and fry the dried breadcrumbs until crisp and golden then add three-quarters of the toasted hazelnuts, and the cinnamon stir well to combine. Remove from the heat and stir in the remaining 25g of sugar. He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land. Recipes in episode 4 both celebrate the freshest Cornish shellfish from Porthilly Shellfish – moules marinière and Porthilly oysters.

Long Weekends Episode Guides and Recipes

Serve the vegetables and the broth in warmed bowls, topped with chunks of meat and sprinkled with the chopped parsley or celery leaves. Recipes in episode 2 include a celebration of Giel’s fantastic cheese – Cornish Gouda quesadillas with caramelised apple and onion and a pico de gallo salsa. Delish!

Add a layer of the chilled apple purée to 4 glasses, followed by a layer of the toasted nuts and breadcrumbs. Add another layer each of apple and breadcrumbs/nuts and then top with the whipped cream and the remaining toasted hazelnuts. This is followed by the smoothing sounds of the Stuns’ls Sea Shanty Group singing live from Mevagissey Harbour, including Cornwall my home, Nelson’s Blood and Drunken Sailor. They’re are a small shanty group, who sing to have fun and keep the heritage of sea shanties alive. Very pleasing indeed. Helping with a local seaweed harvest was next on the agenda. Taking to the water near Land’s End – seaweed forging is a very popular pastime over in Japan and is gaining in popularity in Cornwall now too. The Cornish Seaweed Company are a small team of passionate seaweed foragers and farmers based on West Cornwall’s rugged coast that offer a range of organic seaweeds for use in everyday cooking. Discover more here.

Feasts with Purpose: Charity Lunches at Rick Stein Restaurants

Tonight we also saw another vegetarian treat in the shape of the thoran, a dry vegetable curry from Kerala made from whatever fresh vegetables are available and cooked with mustard seeds, green chillies, ginger and grated coconut.