January 16, 2013

hugh’s 3 good things s01 e16-20.

Episodes 16-20.

Hugh reveals his theory that three-ingredient dishes are ideal for simple but delicious cooking... and tests it by competing against other chefs.


Ep16 - Bream.
Hugh makes a simple ceviche, served with a hot lime and mint-flavoured broth, while Caribbean fusion chef Euten Lindsay fries his black bream with Jamaican allspice with pickled carrots. River Cottage's Danish chef Kasper Gaard hopes to win the day with a plate of bream poached in butter and served with a celeriac purée.

Ep17 - Mussels.
Hugh is never happier than when combining mussels with leeks and cider. He likes it so much, he's doing two dishes that way, one hot and one cold. Kasper Gaard serves smoked mussels, tart sea buckthorn berries and vanilla sauce, and guest chef Euten Lindsay tries to muscle his way into contention with his steamed mussels with chilli and ginger.

Ep18 - Crab.
Hugh combines his crabmeat with chorizo and peas, representing the best of the sea, land and veg garden - all served on a piece of toast. Kasper Gaard makes a punchy crab soup that uses every part of the animal, including the ground-up shell.

Ep19 - Mackerel.
Hugh fries his mackerel coated in oatmeal and serves it with rhubarb compote, as well as baking another mackerel in foil with bay and lemon. Kasper Gaard goes back to his Danish roots by pickling the mackerel with red onion and fennel, while Euten Lindsay creates a Jamaican classic, mackerel run down, with coconut milk and peppers.

Ep20 - Squid.
Hugh serves squid grilled with almonds and homemade hummus. He also serves barbecued squid with a salad including parsley and edible flowers. Euten Lindsay grills his squid with courgettes and a lemon dressing, and Kasper makes a salad of boiled and fried squid with horseradish and baby leeks.

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