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Sticky, scrummy. Rick Stein Beef Rendang recipe.


Rick Stein served up a tasty Viennese goulash with spaetzle pasta on Rick Stein's Long Weekends. Rick says: "The people of Vienna love gulasch so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit your taste." The ingredients are: 100g lard, 1.25kg onions, sliced, 2 garlic cloves, grated or finely chopped, 1 tbsp tomato purée, 2 tbsp sweet paprika, 1½ tbsp hot…

Rick Stein's seafood linguine recipe

An easy seafood linguine packed with prawns, squid and mussels


The Best Chicken Pie in Greece

The Greeks love their pies almost as much as we or the Aussies do, but theirs are made by building up thin sheets of filo pastry. This chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspraggeli in the region of Zagori, a mountainous part of Epirus. The pie is made from a whole chicken. The chicken and onions are first poached, and the liquid then reduced to a gelatinous sauce. It is the sweetness of the onions that really…

Celebrity chef Rick Stein shares tasty recipes inspired by his Mediterranean travels

Rick Stein's Dalmatian fresh fig tart recipe


This week David Parker reviews the infamous Rick Stein's latest book From Venice to Instanbul, trying his Halloumi Saganaki and a Moussaka with an intriguing backstory.


This is another recipe from Rick Stein's latest book From Venice to Istanbul. The salad originates from Turkey and is called Kisir. I recently served it as part of a Middle eastern dinner which inc...

Rick Stein's fish curry with snapper, tomato and tamarind recipe

This recipe is low in fat but high in flavour. Choose wholegrain rice for extra fibre and B vitamins


Pinned onto FoodBoard in Food & Drink Category

Rick Stein’s favourite seafood recipes

To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops