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During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. 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. Recipes include garlic shrimps with soft polenta,…
Crackling fires, mince pies and mulled wine after a chilly coastal walk – it’s getting very close to that time of year where there’s simply nothing better than catching up with old friends and family over food and maybe a glass or two of wine. With that in mind, we’ve asked all the Steins the…
The final episode of Rick Stein From Venice to Istanbul starts in Dardanelles, Turkey, where the crew have lunch at the Balaban Coffee House and enjoy roast goat and irmik tatlisi, hazelnut semolina halva made by boiling semolina with milk and sugar. Next Rick visits the Ezine tomato fields, before meeting Ayse Nur who cooks outside in her…
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. We’re whisked away to Rick’s kitchen in Symi where he cooks Limeni-style grilled octopus with lemon juice, oregano and olive…
This week Rick starts his journey in Pylos, Greece trying vlita, cooked greens. 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. Back in his kitchen in Symi, Rick cooks galaktoboureko with a sweet…
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. This week, Rick travels to Greece. The first people he meets on his journey are Virginia Papapostolou and her mother in Aspraggeli, Zagori. They show Rick a selection of recipes including hortopita or…
In the third episode of Rick’s travels, From Venice to Istanbul, he drives from Orebic to Ston. 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. Rick returns to his kitchen in Symi, Greece to…
This week, 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. Next Rick meets Angela Schiavina, who prepares passatelli, a rich beef stock with lots of Parmesan and bone…
We are delighted to announce that Rick’s new TV cookery series, From Venice to Istanbul will be airing on BBC2 on Friday 7th August at 9:30pm. The first of the seven part series will see the start of Rick’s latest foodie adventure, as he travels through the countries of the former Byzantine Empire. Starting in Venice,…