Video Documentaries

On the final leg of Hairy Bikers Mediterranean Adventure, the bikers are travelling through southern Spain in the footsteps of the Moors, heading for Costa del Sol and the midsummer festival of San Juan.   They begin their exploration of the Moorish influence on the culture and cuisine of Spain in Valencia. Renowned as one of Spain's most fertile areas, crops have been cultivated here since Roman times, but it was the Moors who perfected the irrigation systems that allowed farming to flourish and, to this day, Valencia is a destination for those seeking out world-class produce. The bikers head straight for the market to taste a local speciality, horchata, a non-alcoholic drink made from tiger nuts. They meet food enthusiast and amateur historian Anton, who shows them how horchata is made and fills them in on the basics of local history. Inspired by the Moorish influence they are beginning to discover, they cook ajo blanco (a white gazpacho) and pataquetas (crescent-shaped bread rol

Up until now, on this epic 3000-mile journey across the Mediterranean, the Hairy Bikers have met people deeply embedded in their cuisine and culture. This time, it is about the British influence in the Med from the 17th century until today. In this episode, the bikers are visiting two of the Balearic Islands - Minorca and Majorca.   They begin their journey in Mahon, Minorca. This is where one of the world's favourite condiments was invented. Yes, mayonnaise is actually Mahon-naise. Between 1708 and 1802, Minorca changed hands six times, with variously the Spanish, French and English in government. The French brought with them their traditional cuisine but there wasn't any cream here so an enterprising chef substituted olive oil in a classic French sauce. Mayonnaise was born and the rest is history. After a quick trip to the market to sample some tasty snacks, the bikers buy cuttlefish and squid for their first cook - cuttlefish stew and squid salad with mayonnaise. Upon landin

In Hairy Bikers’ Mediterranean Adventure ep.4, the bikers are in mainland France, in Provence. They begin their journey in Marseille, one of the largest ports in the Mediterranean, where the population is as diverse as the Mediterranean itself. They meet Moroccan-born Fatima, who runs a welcome centre where recent immigrants can cook and eat together. The bikers taste her amazing bourride, a delicious fish stew - bouillabaisse's younger sibling. She has been awarded the Legion d'Honneur for her services to France. The boys reckon that the bourride alone is worth a gong. The quality of the light in this part of France is such that it has always attracted artists to the region. Dave is a keen artist and knowledgeable too. He is keen to follow in the footsteps of the impressionists, so the bikers take a local ferry across the bay to L'Estaque, a charming waterside community where the seaside snacks are legend. The panisse, legacy of Italian workers who migrated here in the 193

In Hairy Bikers’ Mediterranean Adventure ep.3: the bikers' Corsican adventure begins in Bonifacio in the south of the island. They head straight for one of the best delis in town to scope out the local cuisine, including the legendary sausage figatelli. Tony, the owner, tells them that there is a holy trinity of ingredients that makes up the basics of Corsican food - meat, cheese and chestnuts. He suggests that the best way for the bikers to understand what makes Corsicans tick is to meet the producers. This gives them a clear mission for their trip across the island, starting with a world-class meat producer. Jacques Abbatucci raises a unique breed of cattle, the vache tigre or tiger-cow, a breed recognisable by its distinctive stripes. His free-range and organic approach results in some of the best meat that the bikers have ever eaten. Their next foray into the island's interior takes them to the high plateau where another producer is raising rare-breed pigs. Again, the anima

The bikers begin their Sardinian adventure in the small town of Cagliari, where everyone is in high spirits for the feast of St Efisio. The locals are dressed in traditional garb to parade through the town on decorated bullock carts.   [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2018/02/Mediterranean-Adventure-ep.2.mp4"][/video]   The bikers join in the fun by cooking a local speciality - almond and orange cakes. Leaving the festivities behind, they head west to meet the tuna fishermen of Carloforte. Here, tuna is known as the 'pig of the sea' and nose-to-tail eating is the norm. After seeing the locals' unique form of fishing, the bikers meet a chef who serves up platters of tuna treated the Carloforte way. Situated at the heart of the Mediterranean sea, Sardinia has been invaded from all directions during its history. While the people of Carloforte are descended from the Ligurians of northern Italy, the ch

The Hairy Bikers seek out the authentic flavours of the Mediterranean. The Hairy Bikers go off the beaten track in search of authentic flavours of Italy, from simple, local ingredients to spicy 'nduja pate and some of the best gelato to be found. Hairy Bikers' Mediterranean Adventure ep.1 dishes:  1. Calabrian pork ribs [caption id="attachment_2066" align="alignnone" width="300"] Calabrian pork ribs[/caption] This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue.  2. Stuffed aubergines [caption id="attachment_2067" align="alignnone" width="300"] Stuffed aubergines[/caption] A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best.  3. Cialledda salad Cold bread salad may not sound very appealing in English, but translated into It