Chris in Mallorca: Chris 'Flamebaster' Roberts' Spanish food adventure continues on the island of Mallorca, where he's joined by Michelin-starred chef from Sir Fôn / Anglesey, Tomos Parry, and actor Elen Rhys. From inexpensive traditional eateries to exclusive restaurants, Chris cooks and tastes the best of the island's cuisine.
In the final episode of the series, fiery chef Chris 'Flamebaster' Roberts heads to Barcelona in Catalonia to explore the city's vibrant food culture, accompanied by musician Cerys Matthews. From tapas in vermouth bars to a paella masterclass, Chris has unforgettable dining experiences.
So, I promised to cook a steak for Matthew Rhys, and since I'm in New York - what better than a New York strip! A cow from a local farm, she was grazing on grass. The meat was incredible. I cooked this on community BBQ's in Brooklyn, but it's just as good on your BBQ in the back garden!
If you want a taste of Chinatown, and you want your house to glow like Chinatown, I have just the recipe for you. Biang Biang Noodles. Hand-stretched and hand-cut noodles from the Chiang area of China. So simple and so easy, these pack a punch!
'I learned how to make 'chopped cheese' from my new friend and the King of chopped cheese Sibs aka Wavy Savory, aka the owner of SMACKWICH in New York. Here's my twist on two New York Classics - I've combined chopped cheese with a pizza to make a calzone that's NEXT LEVEL!
After the sausage masterclass at The Meat Hook by the guru Kimberly Plafke aka STEAK GYLLENHAAL - I went back to the Brooklyn pad and cooked some awesome hot dogs for myself.
So we've had oysters from Grand Central Station - and they were good ones too, BUT you can't have Tomos Parry in New York with a barbecue roof top without him cooking oysters for me…BRAT STYLE!
To make the marinade, toast caraway seeds, fennel, coriander seeds, cumin seeds and bird's eye chillies until they're popping like popcorn!
Start off by making the pasta with 00 flour. Form a well in the middle of the flour and add the eggs.
Place the meat in a roasting tin before making a simple marinade to go with it using garlic, oil, pepper, sea salt, dulse and wakame...
Keep any of the good leaves on the cauliflower and place the whole lot on a baking tray.
