Heat a wok over a high heat until it starts to smoke and then pour in half the groundnut oil. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. The five bakers create desserts that look like Santa Claus. Add the Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? Guy Fieri is on the road to sample first-class seafood. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. Garnish with coriander leaf and serve with rice! You can replace this with fish sauce. Which team will be sent home? The six remaining bakers work in teams to create a brain-themed dessert. He creates a fantastic chocolate cake with a fizzy cola twist. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. The four remaining bakers attempt to make candy bar-influenced desserts. And, she makes yummy turkey brine! Nancy is hosting Thanksgiving dinner. Trisha invites her close friends over for a stress-free Thanksgiving meal. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. She makes herb-crusted beef tenderloin and garlic mashed potatoes. Trisha and her sister cook with autumn crops from a local community garden. He creates canapés of biltong and pastrami for a party and goes fishing for herring. James Martin explores warm and cosy comfort desserts. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. ⁣. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. Guy Fieri is on the lookout for worldwide flavours. Then, they create desserts that look like witches along with broomsticks. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. https://lizzieeatslondon.blogspot.com/2010/07/fish-fragrant-aubergines.html I used a Japanese delicacy, marinated chirimen (dried small whitefish) that I bought from Kyoto to add that extra fragrance. Ching's Fast Food is published by HarperCollins, priced £20. Who will be sent home? He explores the Los Angeles baking scene. It primarily consists of chilli bean paste, soy sauce, vinegar, sugar, ginger, garlic and spring onion – yes, that’s right! Everyday yummy, no-frills Asian recipes for you to cook at home, ‘Fish-fragrant’ is a key flavour in Sichuan cuisine. Add in the ginger and garlic then stir fry the minced pork with the chirimen or fish sauce until minced pork is almost cooked. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Heat a wok over a high heat until it starts to smoke and then pour in half the groundnut oil. James Martin focuses on cakes made for special occasions. But this dish has nothing to do with fish at all. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. Next, they make scary mask desserts to try and spook the judges. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. Season further, to taste, with salt and pepper and serve immediately with jasmine or brown rice. Plus, a magnificent boiled orange and brazil nut cake. ⁣, Add the aubergine with soy sauce, Shaoxing cooking wine and chilli bean paste. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Tia assembles some of her favourite holiday dishes to share with her closest friends. ⁣ 3. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. Add the onions, ginger and half the chilli, and cook for a few mins with the He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. But, which festive desserts will he make? The six bakers are tasked with reinventing panettone. It is said the sauce was originally used for cooking fish, but when people tried the sauce with other dishes, they found they are all very tasty, for example fish fragrant pork. Sprinkle with … Add the garlic, ginger, chilli and Sichuan peppercorns and stirfry for a few seconds, then add the pork, breaking it up in the wok with a wooden spoon. Which team will fail to impress and get sent home? Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. In California, an Italian joint stays true to a family ravioli recipe. No fish. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Guy Fieri is exploring an entire world of barbecue. James Martin makes eggs the key component to his desserts. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Then they're tasked with making impressive cakes that look like an igloo. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. Paul Hollywood is in Bergen to learn more about Norwegian baking. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. No fish. Guy Fieri gets the lowdown on some enduring traditions. Add the aubergine pieces and stir-fry for about 5 minutes or until browned, adding a dash of water now and then to soften the aubergine. The final two teams battle it out to impress the judges with their incredibly terrifying displays. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Stars Ron Ben-Israel and Jonathan Scott face off against Duff Goldman and Drew Scott in an epic holiday throwdown to create a life-sized gingerbread house in just 72 hours. It primarily consists of chilli bean paste, soy sauce, vinegar, sugar, ginger, garlic and spring onion – yes, that’s right! ⁣ ⁣ 4. Pile the food in the middle of the wok, add 50 ml of water around it, cover and cook for a few minutes until all the water has done. Then, they bake cheesecakes decorated with edible shiny ice rinks. You can replace this with fish sauce. Reduce the heat, then add the spring onions and cook for just under a minute or until softened. Who will win the $25,000 prize? James Martin focuses on traditional Italian desserts. Ironically, the reason why ‘fish’ is in its name is because this sauce was used disguise to the fishiness of river fish. Cook in low-medium heat until the aubergine is almost soft. Trisha hosts her family for a huge Thanksgiving meal. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. Add coriander and spring onion before cooking for another 5 minutes. Reheat the wok and add the remaining groundnut oil. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Trisha hosts a misfit Thanksgiving for all her local friends. It's Christmas and Hugh's plan is to shoot, harvest, gather and cook enough food to furnish the tables for a magnificent medieval festive banquet. The seven remaining bakers must make witches' fingers and toes in the first round. Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. As the pork starts to turn brown, add the rice wine or dry sherry and cook for 2 minutes. But, which of his frozen treats will he demonstrate? He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Guy Fieri digs in and pigs out on all things pork. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Chef James Martin celebrates the beauty of simple ingredients. In Portland, OR, a family-run sausage spot makes homemade meats. He meets locals and learns how to make some traditional baked goods. It’s called “fish fragrant/Yu Xiang” because the ingredients for this dish are usually used when cooking fish but people use it for cooking tofu, eggplant, and other dishes. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. On the menu is lemon and pea alfredo and kale salad. In a wok, heat the oil for deep-frying to 180C. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Her dishes are perfect for celebrations and family dinners. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. Fish-fragrant aubergine with pork mince – 魚香茄子 ⁣ Share the food ‘Fish-fragrant’ is a key flavour in Sichuan cuisine. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. And, they make a motorised basketball-themed Santa cookie. He bakes delicious waffles, chips and chocolate. In Philadelphia he checks out a Jamaican joint's jerk chicken. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. 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