Next Tuesday, September 18, 2012, ABC1 will begin airing the four-part series, Rick Stein’s Spain, at 8:30pm. This series was shown in the UK last year and we are finally getting to see it! Get some of the recipes from the series here as BBC has deleted most of the online recipes from the show. There is also a special, Rick Stein’s Spanish Christmas which hopefully will be shown straight after that.
As we are anticipating this year-old new series from Rick Stein, his next project Rick Stein’s India: The Search For The Perfect Curry is already in the pipeline. In this newest upcoming 6-part series, Rick embarks on a spectacular journey through the Indian sub-continent to discover the origins of curry dishes, ingredients and spices celebrated the world over.
However, Rick Stein is not the only big-name UK chef to have new TV series coming soon. Gordon Ramsay’s new series, Gordon Ramsay’s Ultimate Cookery Course, has just started airing this week on Channel 4 in the UK.
After the phenomenal success of Jamie’s 30-Minute Meals, Jamie Oliver will get even quicker in his new cookbook and TV series later this year in the UK with Jamie’s 15-Minute Meals. In this new TV series, Jamie will offer two fifteen-minute meals back to back in each half-hour episode to inspire viewers and show them just what they can achieve in a short space of time, every single day of the week.
Last but not least, Nigella Lawson will go Italian with her latest cookbook and TV series, Nigellissima: Instant Italian Inspiration, which is expected to air this summer in the UK on BBC. As a bonus, here are some previews (10 recipes) (and part 2 – 6 more recipes) of the new recipes from her new cookbook. (Update September 25, 2012: Nigellissima has just started screening on BBC TWO in the UK every Monday night over there, so if you want to get recipes from the series, here they are for the next 6 weeks.)
Speaking of cookbooks, here’s an interesting article about why cookbooks are selling better than ever in the UK.
Now the question is, when will we get to see all these delicious offerings down under?
Crunchy custard cream fritters (Leche frita)
This Basque dessert is in fact a very thick vanilla and lemon-flavoured custard, which is then cut up into small pieces, coated in breadcrumbs and deep-fried, then dusted in cinnamon sugar. To me, it’s the perfect accompaniment to a café con leche at any time of day.
By Rick Stein From Rick Stein’s Spain
preparation time Less than 30 mins
cooking time Over 2 hours
500ml/18fl oz milk
½ lemon, finely grated zest only
1 large vanilla pod, split open and the seeds scraped out
4 large free-range egg yolks
100g/3½oz caster sugar
30g/1oz plain flour
vegetable oil, for deep-frying
For the crunchy coating:
40g/1½oz plain flour
2 large free-range eggs, beaten
25g/1oz caster sugar
¼ tsp ground cinnamon
1.Grease a 19cm/7½in shallow square baking tin with a little oil.
2.Put the milk, lemon zest, vanilla pod and its seeds into a non-stick pan and bring to the boil. Remove from the heat and set aside for one hour to infuse.
3.Put the egg yolks, sugar, flour, cornflour and a small splash of the milk into a bowl and mix to a smooth paste with a wooden spoon. Bring the rest of the milk back to the boil and gradually strain it over the egg yolk mixture, stirring all the time. Return the mixture to a clean pan and place over a medium heat. Cook, stirring constantly, for 5-6 minutes, or until you have a very thick custard. Pour the mixture into the tin and set aside to cool. Chill for a minimum of two hours or overnight until really firm.
4.To finish, turn the set custard out onto a board and cut into 5cm/2in squares, then cut each square diagonally in half into triangles.
5.Put the flour, beaten eggs and breadcrumbs into three shallow dishes.
6.Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7.Dip four triangles at a time into the flour, then the beaten egg and then the breadcrumbs, making sure they take on a good coating. Carefully drop them into the hot oil and fry for 2½ minutes or until crisp and golden-brown. Remove with a slotted spoon and leave to drain on a tray lined with plenty of kitchen paper.
8.Mix the caster sugar and cinnamon powder together, sprinkle over both sides of the custard triangles and serve straight away.