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. 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. Paul is in Antwerp to learn about Belgian baking. But this dish has nothing to do with fish at all. https://lizzieeatslondon.blogspot.com/2010/07/fish-fragrant-aubergines.html But, which of his stunning tart recipes will he demonstrate? Which competitor will make it to the final? They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. Cook in low-medium heat until the aubergine is almost soft. Heat a wok over a high heat until it starts to smoke and then pour in half the groundnut oil. Cook in low-medium heat until the aubergine is almost soft. Then, the bakers have to merge chocolate with unusual ingredients. On the menu is lemon and pea alfredo and kale salad. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Who will be sent home? In California, an Italian joint stays true to a family ravioli recipe. Season further, to taste, with salt and pepper and serve immediately with jasmine or brown rice. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Fish-fragrant aubergine with pork mince – 魚香茄子 ⁣ Share the food ‘Fish-fragrant’ is a key flavour in Sichuan cuisine. He also meets a potato fanatic and the head baker at the Merrion Hotel. Trisha hosts her family for a huge Thanksgiving meal. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. Add in the ginger and garlic then stir fry the minced pork with the chirimen or fish sauce until minced pork is almost cooked. Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. And, they make a motorised basketball-themed Santa cookie. I love fish however so still used fish in this recipe (this is optional)! In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. James Martin puts festive desserts under the spotlight. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. ⁣, Add the aubergine with soy sauce, Shaoxing cooking wine and chilli bean paste. Garnish with coriander leaf and serve with rice! Guy Fieri is on the road looking for unique beef dishes. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Guy Fieri is on the road to sample first-class seafood. Add in the ginger and garlic then stir fry the minced pork with the chirimen or fish sauce until minced pork is almost cooked. Add coriander and spring onion before cooking for another 5 minutes. Everyday yummy, no-frills Asian recipes for you to cook at home, ‘Fish-fragrant’ is a key flavour in Sichuan cuisine. As the pork starts to turn brown, add the rice wine or dry sherry and cook for 2 minutes. 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. 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. Guy Fieri visits eateries that put their heart into everything they do. 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. I used a Japanese delicacy, marinated chirimen (dried small whitefish) that I bought from Kyoto to add that extra fragrance. Which team will be crowned winner and take home the $50,000 prize? He explores the Los Angeles baking scene. All rights reserved. He creates a fantastic chocolate cake with a fizzy cola twist. The six remaining bakers work in teams to create a brain-themed dessert. Yu means fish in Chinese, Xiang means fragrant/aroma. Method. The seven remaining bakers must make witches' fingers and toes in the first round. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. China Sichuan fish fragrant pork shreds – yu xiang rou Trisha and her sister cook with autumn crops from a local community garden. Paul visits Hollywood for the very first time. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Trisha invites her close friends over for a stress-free Thanksgiving meal. I used a Japanese delicacy, marinated chirimen (dried small whitefish) that I bought from Kyoto to add that extra fragrance. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Next, they make scary mask desserts to try and spook the judges. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. Guy Fieri gets a taste of international flavours. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. The five bakers create desserts that look like Santa Claus. She makes herb-crusted beef tenderloin and garlic mashed potatoes. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. Nope, no fish in this one. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. https://andrewzimmern.com/recipes/fuchsia-dunlops-fish-fragrant-eggplant Who will win the $25,000 prize? In a wok, add oil and heat until hot. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Ironically, the reason why ‘fish’ is in its name is because this sauce was used disguise to the fishiness of river fish. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. The five remaining bakers turn cream puffs into "scream puffs". 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.