A mixture of sugar, flour, beaten eggs and milk is brought to the boil and cooked for approximately thirty minutes, with a spoonful of grated lemon zest added for flavour alongside butter. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Very well done! Guy Fieri gets the lowdown on some enduring traditions. James Martin focuses on delicious, light sponge cakes. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Jack explores the relationship between pork and apples. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri. Add the stuffed olives in batches and fry for 3–4 minutes or until golden. James Martin explores warm and cosy comfort desserts. Who will be sent home? A Michelin star chef proposes he radically changes the dish and transforms it into a masterpiece. The bakers prepare for Halloween wedding season with spooky petit fours for a bridal shower. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Arrange them on a flat tray, without overlapping, and freeze them for about 2 hours. Lemon-Blueberry Ricotta-Buttermilk Pancakes. All recipes are tested and developed using a. Nine bakers must create eye-catching and tantalising holiday treats for seasonal parties. Six teams create displays depicting a monstrous creature that would give the Boogeyman nightmares. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Jack travels to Lucca, Italy, to share the British classic bangers and mash. Which team will be sent home? Heat over a medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. Serve the olives with the dip and wedges of lemon. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. The final two teams battle it out to impress the judges with their incredibly terrifying displays. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. 3) In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Everyone loves a dip, right? Deep fried stuffed olives are SO popular in Italy. Jack is in the vegetarian capital of Northern Europe, Malmo, Sweden. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. James Martin focuses on cakes made for special occasions. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Six teams create displays depicting a monstrous creature that would give the Boogeyman nightmares. You may be able to find more information about this and similar content on their web site. The four remaining bakers attempt to make candy bar-influenced desserts. They are served as an aperitif or aperitivo with drinks in many restaurants and bars and let me tell you they are so delicious and highly addictive! The bakers celebrate two classic holiday traditions with a twist: Hanukkah jelly doughnuts with a challenging flavour combination and a revamped fruitcake. Now this is a unique and delicious looking appetizer or snack. Tip: Roll the crumbed olives gently in the palm of your hands to create a rounder, more uniformed shape. Using a fork or slotted spoon, remove the olives and place in the bowl with the beaten egg. 4) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. I’m sure you’ll love them, thanks so much Stephanie! James Martin focuses on traditional Italian desserts. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. (That's Amore). Heat over a medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. He makes smoked kipper and poached eggs with an Estonian twist. Add the pork and chicken meat and brown well. But, which festive desserts will he make? Jack learns how to cook the old-fashioned, classic British jellied eels dish. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. But, which of his frozen treats will he demonstrate? Then, the bakers must create creepy clown treats. The final bakers enter the graveyard to bring skull desserts to life. The six remaining bakers work in teams to create a brain-themed dessert. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Cut into pieces, they are usually rolled in the flour and then dredged in beaten eggs, but also appear breaded or battered. All Rights Reserved. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. Dredge each olive in flour, then coat in egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat. 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. 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. The bakers must create a pate a choux suspect sketch to help catch a monster! These little beauties are pretty addictive…. • To make breadcrumbs, simply blitz stale bread in a food processor until coarsely chopped. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. He creates canapés of biltong and pastrami for a party and goes fishing for herring.