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Original Title: Rick Stein’s Mediterranean EscapesReleased: 2007Genre: DocumentaryDirected by: David PritchardStarring: Rick SteinInspired by ‘good food that stays in the memory for a long time, sometimes forever’, Rick Stein journeys across theMediterranean visiting islands and places that radiate a vibrant sense of individuality through their spirit, historyand food.From spices and perfumes to the lavish use of wine and herbs, Mediterranean food is a large culinary mosaic full ofcolour, taste and smell formed by the Arabs, Greeks, Italians, Spanish and Turks. Join Rick as he travels fromCorsica to Crete and right through the very cradle of cooking in the Western world.Mediterranean food is first and foremost the simple cooking of simple ingredients which translates extremely well intodelicious, easy-to-prepare dishes. Some of the mouth-watering recipes from the series include chicken withsobrasada, courgettes and butter beans, pasta with pecorino sardo, pancetta, parsley and eggs, seared swordfish withsalmoriglio, fennel sausages braised with lemony potatoes and bay leaves and baked Greek omelette with wild greens,herbs, leeks and fetaEpisode 1: Corsica and SardiniaDuration: 00:59:13Rick Stein’s Mediterranean escape started in Marseille where his last series ended. He caught the ferry to Bastia, theancient capital of Corsica, where he was invited to a typical Corsican feast. Here pulenda, a kind of polenta madewith chestnut flour, took pride of place along with figatellu, a strong-tasting local sausage made with offaland cheek from the Corsican black pig. At Bonifacio, Rick sailed across the rough straits to Sardinia, where hesampled an especially good spaghetti with cuttlefish ink and a rich tomato sauce.Recipes from the programme:• Wild boar stew with wild mushrooms, chestnuts and chorizo• Pasta with pecorino sardo, pancetta, parsley and eggsEpisode 2: Sardinia and SicilyDuration: 00:59:13In Sardinia, Rick watched as the local fishermen caught mullet using methods that date back to ancient Roman times.He then boarded a ferry for Sicily and in Palermo he found one of the best pasta dishes he has ever tasted. Ricktreated us to the simple vegetarian Pasta with tomatoes, capers and mint using capers from the island of Pantelleria,and Pasta alla norma with aubergines, tomatoes, chilli and ricotta salata cheese from Catania on the east coast ofSicily.Recipes from the programme:• Pasta with tomato, capers and mint• Pasta alla norma• Seared swordfish with salmoriglioEpisode 3: Sicily and PugliaDuration: 00:59:15Rick continued his travels in Sicily and enjoyed the colours and ambience of Catania’s busy fish market. He thentravelled to Puglia on Italy’s mainland where the local dishes have been influenced by centuries of poverty. Rickcooked Peas with onions, parma ham and olive oil, then gave his take on a fennel sausage recipe he had tasted at a localrestaurant.Recipes from the programme:• Peas with onions, parma ham and olive oil• Fennel sausages braised with lemony potatoes and bay leavesEpisode 4: Puglia and CorfuDuration: 00:59:13Rick left Italy and made his way to the Greek island of Corfu where he attended a family feast. He visited kitchensin restaurants all over the island and learned how to make authentic Greek dishes such as a Greek salad with goodquality feta and olives; Pastitsio, a beef and macaroni pie with cinnamon, red wine and kefalotiri cheese; and BakedGreek omelette with wild greens and herbs (horta), leeks and feta.Recipes from the programme:• Salata horiatiki• Pastitsio (beef and macaroni pie with cinnamon, red wineand kefalotiri cheese)• Baked Greek omelette with wild greens, herbs, leeks and fetaEpisode 5: Mallorca and CataloniaDuration: 00:59:14From Corfu, Rick headed to the Spanish island of Mallorca where he ate what he described as the most succulent lamb hehas ever tasted. He interpreted Mallorcan-style cooking with his Chicken with sobrasada, a soft and spreadable Mallorcansausage made with pork loin and fat, paprika, salt and cayenne pepper. Rick then travelled to Barcelona’s LaBoqueria market, which he says is the best place to eat Catalonian food. With Catalonia in mind, he cooked the localfood of salt cod fritters with allioli (a punchy garlic sauce from Catalonia).Recipes from the programme:• Chicken with sobrasada, courgettes and butter beans• Bunyols de bacallá (salt cod fritters with parsley and garlic)Episode 6: Morocco and TurkeyDuration: 00:59:12In Morocco, Rick enjoyed couscous, and tucked into the tagines and mint tea found in the bazaars. Rick cooked theMoroccan dish of Kefta mkaouara, a simple dish of onions, tomatoes, cumin, and paprika baked with spicy meatballs andeggs. His Mediterranean travels ended in south-eastern Turkey where he feasted on kebabs. Rick made theTurkish-style fast food lahmacun, a flatbread that is topped with minced lamb, then rolled up to eat.Recipes from the programme:• Kefta mkaouara (spicy egg, meatball and tomato tagine)• Lahmacun (spicy minced lamb flatbreads)———————————————————————————————Format:. MKVSource: BBC HD (Scandinavia)Video: 1280×720 at 25.000 fps, MPEG-4 AVC, ~ 2 971 Kbps avgAudio: English: 48 kHz, AC3, 3 / 2 (L, C, R, l, r) + LFE ch, ~ 448.00 kbps avgSubtitles: None