And, they create holiday treats to prove the bite is as big as their bark. Moroccan Beef Tagine with Figs + Almonds Finger Fork and Knife. Mix the spices together and coat the meat with the spices. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Nancy is hosting Thanksgiving dinner. James Martin focuses on cakes made for special occasions. Guy Fieri is on the road to sample first-class seafood. Nancy’s family arrive at the farmhouse for Thanksgiving. He explores the Los Angeles baking scene. Always Get Someone Else To Clean The Oven! Tastes great with either beef or lamb. Built by Embark. He demonstrates many beautiful celebration cakes including the classic black forest gateau. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. James Martin focuses on traditional Italian desserts. Plus, they make a life-size Thanksgiving turkey from rice cereal. of the oliveoil and tomatopaste in a large bowl. Chef James Martin celebrates the beauty of simple ingredients. Set oven Gas Mark 4, 180ºC (350ºF). Then, they create desserts that look like witches along with broomsticks. 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. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. A tagine is a North African dish, traditionally cooked in a heavy clay pot. He meets locals and learns how to make some traditional baked goods. Add the parsley, season with salt and stir in the green olives. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. of the oliveoil and tomatopaste in a large bowl. Paul is in Antwerp to learn about Belgian baking. And, they make a motorised basketball-themed Santa cookie. Next, they make scary mask desserts to try and spook the judges. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Guy Fieri is on the lookout for worldwide flavours. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Then, they confront their biggest phobias like insects and ghosts in the next round. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. James Martin modernises classic cakes. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. Then, they bake cheesecakes decorated with edible shiny ice rinks. seasoning, dried herbs, … Sarah. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. 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. Which team will fail to impress and get sent home? On Nigella’s Christmas Kitchen, she made a lamb tagine, I have posted the recipe below from the BBC Food website, if you would like to have a go at making it yourself. James Martin explores warm and cosy comfort desserts. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Mix the paprika, cayenne, cinnamon, ginger and garlic into 2 tbsp. Guy Fieri is on the road looking for unique beef dishes. He creates a fantastic chocolate cake with a fizzy cola twist. Guy Fieri is on the road to sample all kinds of food. And, she makes yummy turkey brine! 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. This recipe is one of my favourites, the 2 hour cooking time results in beautifully tender beef that melts in the mouth, and the butternut squash tastes so much better stewed with carrots in cumin, ginger and cinnamon than it does when roasted. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. I just adore this type of food! 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. Continue cooking for 15 minutes. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. 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. 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. Which team will be sent home? Beef and Green Olive Tajine is a community recipe submitted by Krakra58 and has not been tested by so we are not able to answer questions regarding this recipe. On the menu is lemon and pea alfredo and kale salad. Add the beef and brown on all sides. 1) Preheat the oven to 150°C / gas mark 2. But, which of his stunning tart recipes will he demonstrate? The seven remaining bakers must make witches' fingers and toes in the first round. James Martin puts festive desserts under the spotlight. But, which festive desserts will he make? Trisha hosts her family for a huge Thanksgiving meal. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. Then, the bakers have to merge chocolate with unusual ingredients. Cover and cook over a low heat for 3 to 4 hours until Beef is tender. James Martin makes chocolate the key ingredient in his desserts. In Philadelphia he checks out a Jamaican joint's jerk chicken. Heat the remaining oil in the bottom of the tajine (or skillet) and fry the shallots, potatoes and carrots until they begin to colour. Paul Hollywood is in Bergen to learn more about Norwegian baking. He focuses on the staples - sugar, cream, strawberries and fresh fruit. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread. 350g pitted black olives in brine, 150g drained weight. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. Which team will be crowned winner and take home the $50,000 prize? Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Trisha and her sister cook with autumn crops from a local community garden. 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. This beef tagine is best eaten a day or two after it has been made, giving plenty of time for the flavours to develop. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Remove from pan. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. Moroccan Beef Tagine and Creamed Polenta Not Quite Nigella. Guy Fieri is exploring an entire world of barbecue.