Ottolenghi - A New Series
7 posts
• Page 1 of 1
- Alison Wright
- Posts: 1201
- Joined: Wed Apr 25, 2012 2:04 pm
Ottolenghi - A New Series
"Ottolenghi's Mediterranean Island Feast"
Four parter starting Thurs Nov 7th where he visits & cooks on Crete, Sardinia, Corsica & Mallorca.
More4 (Freeview 14) Thursdays 9:00 - 10pm.
http://www.atvtoday.co.uk/p41387-more4/
Four parter starting Thurs Nov 7th where he visits & cooks on Crete, Sardinia, Corsica & Mallorca.
More4 (Freeview 14) Thursdays 9:00 - 10pm.
http://www.atvtoday.co.uk/p41387-more4/
- prettykiwicrazy
- Posts: 390
- Joined: Wed Aug 22, 2012 6:28 pm
Re: Ottolenghi - A New Series
Watching him now on Sunday Brunch is whetting my appetite for his new series. I like how his food is different from the normal run of the mill celeb chefs.He comes across very well on TV too.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Ottolenghi - A New Series
Thanks Alison
Loved the last series, will set the box
Be interested to see what he finds on Sardinia
Crete & Corsica both on my wish list
Loved the last series, will set the box
Be interested to see what he finds on Sardinia
Crete & Corsica both on my wish list
Re: Ottolenghi - A New Series
Thanks very much, Alison! I loved his last series and have one of his books.
Re: Ottolenghi - A New Series
Last night it was Majorca - made me wonder what I am doing back here!! Wonderful Island, wonderful food.
- Alison Wright
- Posts: 1201
- Joined: Wed Apr 25, 2012 2:04 pm
Re: Ottolenghi - A New Series
Lovely series this. More of a culinary travelogue.
Still yet to watch last weeks' recorded Crete, but really enjoyed Sardinia tonight. Lovely that many of the locals still proudly carry on their traditional crafts.
That 'ballooning' everlasting bread was amazing, & the shepherds' goat cheese & ricotta procedure was so basic, just the way it's always been done.
There weren't many recipes to easily copy at home - but liked the look of Yotam's ricotta fritters, & I have some S'Bury's giant couscous - so will definitely make that salad - sadly without the local mountain herbs!
Still yet to watch last weeks' recorded Crete, but really enjoyed Sardinia tonight. Lovely that many of the locals still proudly carry on their traditional crafts.
That 'ballooning' everlasting bread was amazing, & the shepherds' goat cheese & ricotta procedure was so basic, just the way it's always been done.
There weren't many recipes to easily copy at home - but liked the look of Yotam's ricotta fritters, & I have some S'Bury's giant couscous - so will definitely make that salad - sadly without the local mountain herbs!
7 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 0 guests