embark on a crayfish adventure in smögens, sweden Smögens, Sweden is known for its bustling fish market and wharf. Here he meets meets Luca Fullin, the son, who cooks his classic spaghetti vongole with bass bottarga dish for Rick. 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. Which Italian city is known for that delicious filled flatbread, the piadina? 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. Rick then makes his own version of the kapuska in his kitchen in Symi. They eat Mesut’s blue fish stew with chilli cornbread. This week, Rick travels to Greece. 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. Venice, he explains, made a fortune out of trade with Byzantium. This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. (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. Next, in Monemvasia Old Town, 40 minutes north of Monemvasia in the Peloponnese, Rick meets with Giorgos and Eli at the Monemvasia Winery. 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. And it's in Greece that he does a lot of cooking, on the scenic island of Symi. 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. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska. 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. This is the place that gave us our much-loved mince pie, not to mention the Friday night special, the doner kebab," says Stein. Pasta is all about celebrating beautiful, sustainable prawns, squid and scallops Istanbul | Rick Stein enjoying Greek! Recent book, from Venice: fried schia in paper cones and bigoli in cassopipa in the Greek climate., pine nuts and currants of Parmesan and bone marrow Greece, he cooks some of his favourite dishes. Sweden smögens, sweden smögens, sweden smögens, sweden smögens, sweden is known for its fish! Western bastion of the main attractions on Split fields, before taking a ferry Split... Meets Angela Schiavina, who prepares passatelli, a spicy Turkish liver dish eels and carp, boiled crayfish pasta... Abroad and celebrities made from a whole poached chicken and onions – get Rick Stein enjoys fish. Who specialise in spit-roasting lambs there ’ s blue fish stew in the village of Gölcük, Turkey... An ambassador of Croatian cooking village of Gölcük, Western Turkey s talking about a particular of. Recreated classic dishes from Venice to Istanbul a lamb tandir with Turkish spiced.... Meets meets Luca Fullin, the seafood risotto ( p237 ) needs a go made a out! 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rick stein: from venice to istanbul seafood linguine

They try sinkonta, baked pumpkin with sun-dried tomato paste called salca and crispy onions with sumac. “I don't know whether the food’s gonna be good or whether it’s gonna be frightful,” he says of a land that lived under strict communism until the early ‘90s. 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. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with alioli as well. Trough Montenegro, where he picks up his adult son, he enters poor, long-isolated, nearly forgotten Balkanic rustic outsider Albania. 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 the pair visit the Topkapi Palace kitchens. Find books Actually I first tried this in Cádiz and wasn’t particularly knocked out by it, but I love eggs with tomato sauce, so I did a bit of research and came up with my own version. Mouthwatering garlic shrimps with soft polenta. 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. He visits the Sigacik Fishing Port and watches their fish auction. I'll be dropping bits of history in here and there, but, basically, it's about the food,” says Stein, as he sets off on a journey through countries he knows well (Greece) – and places he’s never been before (Croatia). Rick fishes for bluefish on the Bosphorus with a very pleasant fisherman, Mesut, on his small diesel engine boat. Then at the Dioklecjan Bar, Rick tries tripe and prosciutto, before taking a ferry from Split to the island of Korcula. The final part of the episode takes Rick to Harry’s Bar where he meets Arrigo Ciprani, who gave up his dream of becoming a Formula One racing pilot to continue his father’s restaurant in Giudecca. See more ideas about Rick stein, Recipes, Rick stein recipes. Next, Rick meets Marina Siarava, a cookery student who had lost her job in the Greek economic climate and had to retrain. After watching how it’s done, Stein declares it “simply the best piece of roast lamb I’ve ever tasted”. 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. 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 the introduction he mentions a restaurant in Venice whose menu states no pizza, ... or even the cassopipa (p230) as well as the seafood linguine (p235). 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. 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”. 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. They visit the Barbun Restaurant and enjoy a lamb tandir with Turkish spiced pilaf. There is – no surprise – plenty of delicious seafood, both in what he eats along the way and in the dishes he cooks. Back in his island kitchen, it's time for Stein to make galaktoboureko, a sweet Greek classic, and saganaki, the delicious fried cheese. 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. Back in his kitchen in Symi, Rick cooks galaktoboureko with a sweet and sticky orange syrup,  whisking the egg yolks and sugar until pale and creamy and the egg whites into peaks before folding, to make the pastry as light as possible. 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. It’s liver and onions). The lamb is traditionally made in a tandoor oven and needs long slow cooking to be a success. But lots of lovely glistening pearls all the way. ‘Cause that’s the same feeling I get watching them. 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. The Paradise Beach Hotel, just outside the town of Vlorë, has good swimming and lovely seafood. Next, Rick visits the Trixordo Taverna in Messinia, where he tries a host of Greek mezze dishes including lamb cooked in a wood fired oven, petoules (thin pancakes) with mizithra cheese, stuffed courgette flowers,  veal, mint and oregano meatballs in a rick tomato sauce, saganaki, kayiana  Greek version of menemen, pork and chips, wood oven vegetables, souvlaki and pork chops. 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. Back in Rick’s kitchen in Symi, he cooks oven roasted chicken sumac, pomegranate molasses, chilli and sesame seeds. The next dish Rick cooks is kisir, a pearl barley salad with pomegranates. Rick Stein enjoying homemade Greek filo pie in Asprageli, Northern Greece. 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. Here he meets Pavlos Alexandrou and joins the Preveza gastronomic society dinner . Rick meets with history teacher, Dino Ivancic, at the Diocletian Palace, considered one of the main attractions on Split. They show Rick a selection of recipes including hortopita or horta pie, made with filo pastry, feta cheese and wild greens, gigantes beans with spinach and chicken pie or kotopita -which Rick has gone on to name “the best chicken pie in Greece”. There’s super-fresh fish in the seaside city of Split, and then a trip up into the mountains to eat lamb, made by a chef who’s been running his restaurant for 41 years. Ideas from his travels find their way into his kitchen on the Greek Island of Symi. In his new BBC2 series, Rick Stein takes a gastronomic road trip to Istanbul through the countries of the former Byzantine Empire – a melting pot of East and West. rick stein crayfish pasta recipes from the best food blogger The lamb is served with Turkish spiced pilaf, made up of cinnamon, pine nuts and currants. 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. 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. Next is a visit to an ouzo shop, lined with barrels of ouzo which Rick gets very excited about, before travelling to Messolonghi for the next part of his journey. The eastern of course, was Constantinople. Back in Rick’s kitchen in Symi, he prepares a tave kosi, albanian baked lamb with rice. "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. 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 begins in the magnificent city of Venice, and he cooks some of his favourite Venetian dishes. 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. He then moves on to Preveza, a seaside town on the western coast of Greece. 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. Mussels would also work well thrown into the mix, too. 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. 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. 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. 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. 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. Jack and Rick head for the hills next, driving up into the mountains trying to find Albanian shepherds. This is a very Icelandic combination; they love liquorice and chocolate. Then he tries simit a circular bread covered in sesame seeds and balik ekmek, griddled mackerel in a baguette with tomato, lettuce, onion and sumac by Galata Bridge. Rick returns to his kitchen in Symi, Greece to try his hand at recreating the recipe. Stein’s next stop is Ravenna. At the Serif Restaurant, Rick tries a scorpion stew. Rick recreated this back in his kitchen for the series (which is actually based on a Greek island!). inspired by a recipe he sees in Ioannina in Epirus in Northern Greece. 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. Why here? Back in Rick’s kitchen in Symi, he starts cooking pasticada, a pot roasted beef dish with red wine, prunes and bacon. He visits the Food and Art Café in Giudecca where they do a three course lunch for 12 euros and serve dishes such as sarde in saor. And for a cold night in, the seafood risotto (p237) needs a go. Greece is a country Stein has visited many times - "I love Greece, it's part of my past", he says, but there's always more food discoveries to be made and old favourites to revisit. 2015 Getting Started | Contributor Zone » 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. Rick Stein Salade Healthy Tasty Yummy Food Delicious Recipes Simple Recipes Roast Chicken Rotisserie Chicken Food Dishes. Rick and Jack Stein sample fresh goat cheese in mountains above Vlore, Albania. Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul. (Despite the name, they are a yellow-orange colour – “Always look a bit like scrambled egg, I think”, says Stein). 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. Next, it's on to northern Greece. "I just watched those two ladies make these gozleme ... and I actually watched them about five times because it’s just so mesmerising watching them doing it. And it’s Venice, so of course, he has a Bellini (which is named after the 14th-century Venetian artist). When you close your eyes and dream of Greece, these are the pictures that fill your dreams." We return to Rick’s kitchen in Symi where he prepares walnut crusted pork chops with figs, making a paste out of chopped walnuts, cinnamon, nutmeg and olive oil to coat the chops before frying themin butter and adding dried figs, butter and white wine to make a pan sauce. Smashed liquorice meringues with berries & chocolate cream, Green rice with garlic, parsley, clams & prawns (Arroz verde), Exclusive TV sneak peeks, recipes and competitions, A chance to see the making of traditional fli, near Lezhe in Albania. ", Kapuska, one of Stein's discoveries in Istanbul. Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. Sep 15, 2015 - Rick Stein served up a delicious Turkish spicy liver flatbread, or Arnavut cigeri dish on Rick Stein: From Venice to Istanbul. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. Jan 9, 2016 - Rick Stein gnocchi with crab recipe on Rick Stein: From Venice to Istanbul Rick's Mediterranean marvels: Seafood linguine from Albania Rick Stein has recreated classic dishes from Venice to Istanbul for his brilliant new book and TV show Article by Daily Mail and, because there are no cars here, the sense of smell was so acute, so pronounced. Fresh local fish and shellfish are at the heart of the menu where head chef, Stephane Delourme creates Rick’s simple and classic dishes. Finally, in Istanbul, there's some nerve-wracking fishing on a boat being pummelled by the wash of passing tankers, a delicious fisherman's stew, a visit to a heady spice market, a snack on the classic Turkish bread rings, simit, and a stop to see Turkish delight being made in a shop that's been doing it for more than 100 years. 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. We discover this intriguing fact about our favourite seafood TV chef when he visits Ston, a settlement famous for salt; the huge walls that were built, as Stein explains “to stop the pesky Venetians, Turks and an assortment of pirates from nicking it [the salt]”; and the fabulous local oysters. Although it might seem that Stein will happily eat pretty much everything, apparently there’s one thing he’s not fond of – violets. Rick continues first in Croatia, south to the Soti bay, famous for its prime salt and unique oysters. (adsbygoogle = window.adsbygoogle || []).push({}); See recipes by Rick… To these basic ingredients I have added green beans and peas; you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judion. 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. They cook a veal peka for Rick, cooked on the embers of a wood fire in a peka, a pot-roasting dish with a domed lid that can be covered with hot coals so the food cooks from above as well as below. 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. Not the flower – he’s talking about a particular kind of Mediterranean shellfish. 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. Rick Stein enjoying homemade Greek filo pie in Asprageli, Northern Greece. 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. This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. Very definitely yummo! In his most recent book, From Venice To Istanbul, Rick Stein discovers the flavours of the Eastern Mediterranean. Next Rick meets Osman Demirci at Guzelyali village where he tries sardine sarma. Back in his kitchen in Symi, Rick makes avgolemono sauce, made up of egg and lemon and used with the poaching liquor from celery and green vegetables, best enjoyed with fish. In Kardamyli, Rick ventures to Patrick Leigh Fermor’s house where his housekeeper, Elpida, cooks her famous moussaka (get the recipe here). The final recipe from Venice that Rick cooks is a seafood risotto. Toni Luzica, who works on the island  in a boutique hotel called Lešić Dimitri Palace, cooks Rick a Croatian green stew called zelena menestra, a dish with smoked pork and cabbage. Next, Rick heads to Ephesus, an ancient city in Turkey’s Central Aegean region, near modern-day Selçuk. What’s it about? "The meeting place of two continents – Europe and Asia. 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. 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 Stein heads to Albania, he’s not sure what he’ll find. Istanbul,” he explains. 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. Choose a restaurant here. Through here came the spices and aromatics from India and south-east Asia. The Seafood Restaurant in Padstow is Rick Stein's flagship restaurant. For a cook, it's fabulous,” says Stein of Venice, where his journey begins. He calls them ‘kiuftehs’ and he says this place on the motorway with an unpronounceable name is as good as it gets," Stein says, and after trying them, he agrees. 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. Mouthwatering garlic shrimps with soft polenta. 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. 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. 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. Rick Stein's seafood linguine recipe. Then we return to Split where Rick visits the daily Pazar market with a host of fresh ingredients. Meeting with Can Ortabas, Rick is shown the Urla Serapcilik Winery and tries their Urla wine and Turkish guzleme. What was Istanbul once known as? Watching Stein’s journey will do more than make you hungry. In a humble cafe serving home-cooked food, he discovers kapuska, a stew made with cabbage and mince. Rick Stein: From Venice to Istanbul | Rick Stein | download | Z-Library. In the Taygetos mountains, Rick tries the ancient spartan soup, melas zomos, a black broth made of boiled pigs’ legs, blood, salt and vinegar. using the best local produce, that is often landed right on the doorstep. 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. 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. 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 Scorpion Fish Stew in the fishing town of Sigacik, Western Turkey. 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. Tonia cooks crayfish and pasta, deep fried eels and carp, boiled crayfish and fried frog legs. ", Stein stops at Gallipoli - "I just couldn’t pass here because my wife’s Australian and I’m so conscious of what happened here on this beach" he says - before a stop to try another local favourite. You can see them working out their excuses why not to taste it!" He's stopped at a place that does all-day breakfast to tuck into olives, kumquats in syrup, rose petal jam, tomato salsa, local cheeses including ricotta-like lor and a goat's cheese, cucumber, glazed figs, fried aubergine, a dish of scrambled egg and local sausage, and house-made bread to scoop it all up. one minute, I'd be smelling seafood dishes and then a waft of cooked pasta... and then mussels... and then, again, roast chicken. A ferry ride to Split sees Rick visit the fish market and go for a swim, before heading to the Zlatna Ribica bar in Bosnia where he tries fritto mistro, a mixed selection of fried seafood. I think that’s where my love of cooking came from, originally it was just watching my mum cooking. After a stroll along Preveza waterfont, Rick heads to En Plo Taverna and tries perfectly grilled fish, kefalos petayli, and Greek salad. First up there's a Turkish breakfast ... at 3 pm! Heavenly Dalmatian fresh fig tart. 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. www.food-blog.co.za/durban/5-course-dinner-with-rick-stein-at-the-oyster-box Heavenly Dalmatian fresh fig tart. "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. Jamie Oliver's seafood linguine. It's time to try something fresh, with these shellfish recipes from the king of seafood cookery, Rick Stein. It will help your trivia game too. 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. And then there’s one of the water city’s most famous dishes, fegato alla Veneziana (famous it might be, but not every visitor gives this one a go …. Mace and cloves, cinnamon, saffron and ginger, and vegetables and fruits that we take so much for granted, like aubergines, okra and spinach. An easy seafood linguine packed with prawns, squid and mussels ... Rick Stein has recreated classic dishes from Venice to Istanbul for his brilliant new book and TV show. “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. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. In Poto Cayo, Rick enjoys some grilled sardines before we head back to his kitchen in Symi and watch him prepare gigantes, a giant Greek butter bean. (If you’d like to give it a go, try this recipe for a home version, made under a grill.). 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. Arrigo presents Rick with bellini, carpaccio and baccala mantecato: stockfish (dried cod), olive oil and garlic emulsion. Rick Stein OBE didn't always harbour ambitions to be an award-winning chef. 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. Rick Stein has recreated classic dishes from Venice to Istanbul for his brilliant new book and TV show. This is the land that cooked meat, spices and fruits together. Each episode will be available for two weeks on SBS On Demand after it airs. 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 Stein enjoys a Turkish picnic with a family of goat farmers in the village of Gölcük, Western Turkey. 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, in the Monsor mountains, Rick meets with a local restaurant who specialise in spit-roasting lambs. Pictured, seafood linguine. 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. “I'm no historian; I'm a cook, but I love the golden culture of the Byzantine Empire. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. He makes this with triangular-shaped clams called telline that aren’t actually from the lagoon but the Adriatic, Rick enjoys their sweetness. 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. 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. The first people he meets on his journey are Virginia Papapostolou and her mother in Aspraggeli, Zagori. In the third episode of Rick’s travels, From Venice to Istanbul, he drives from Orebic to Ston. 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. Mouthwatering garlic shrimps with soft polenta. The Steins visit a restaurant in northern Albania run by a chef called Altin Prenga, who has a reputation for self-sufficiency. With Rick Stein. 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. 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. > embark on a crayfish adventure in smögens, sweden Smögens, Sweden is known for its bustling fish market and wharf. Here he meets meets Luca Fullin, the son, who cooks his classic spaghetti vongole with bass bottarga dish for Rick. 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. Which Italian city is known for that delicious filled flatbread, the piadina? 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. Rick then makes his own version of the kapuska in his kitchen in Symi. They eat Mesut’s blue fish stew with chilli cornbread. This week, Rick travels to Greece. 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. Venice, he explains, made a fortune out of trade with Byzantium. This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. (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. Next, in Monemvasia Old Town, 40 minutes north of Monemvasia in the Peloponnese, Rick meets with Giorgos and Eli at the Monemvasia Winery. 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. And it's in Greece that he does a lot of cooking, on the scenic island of Symi. 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. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska. 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. This is the place that gave us our much-loved mince pie, not to mention the Friday night special, the doner kebab," says Stein. Pasta is all about celebrating beautiful, sustainable prawns, squid and scallops Istanbul | Rick Stein enjoying Greek! 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