In programme one Neven looks at shellfish introducing the programme from the Port of Soller on Mallorca's North West coast. On the menu are: - Oven roasted Dublin Bay prawns - Scallops with date jam and curried cauliflower puree - Hake with clams, fennel and cherry tomatoes
In programme two Neven looks at appetizers, mezze and tapas and visits three very different tapas bars in Palma to get some ideas for making tapas at home. On the menu are: - Crispy fried squid with harissa and crème fraiche - Cracked patatas bravas - Vietnamese spring rolls with plum sauce - Roasted red pepper and chilli hummus with homemade tortilla chips - Aubergine and mozzarella parcels with pesto and sun-dried tomatoes
In programme three Neven visits a farmer who raises Mallorcan Black pigs, a special breed used for making the local delicacy 'sobrasada', and a restaurant special. On the menu are: - Parma wrapped pork fillet stuffed with pesto - Caramelised pork belly with honey and soy sauce - Chicken and chorizo rice bake
The glorious sweet shops and bakeries in Palma are Neven's destinations this week as he learns how to make the local speciality 'ensaimada', a sort of Mallocan croissant. On the menu are: - Spanish churros with hot chocolate - Buttermilk pannacotta with poached rhubarb - Coconut pearls in coconut milk with roasted bananas
In the fifth programm of the series Neven focuses on vegetables and salads. Palma's largest indoor market, Mercat de OLivar, is where Neven discovers purple carrots (their original colour before the Dutch bred them to be orange) and local ramallet tomatoes which can keep for 5 months, hung on bits of string. On the menu are: - Gorgonzola, pear and rocket salad - Beetroot carpaccio with creamed goats cheese - Swiss chard and ricotta ravioli
The olive and almond groves around Deia, Mallorca, Spain provide the locations for the sixth programme in the series. "You are what you eat" suggests Neven, guessing that the meat from the sheep grazing freely among the olive and almond trees will pick up some of the flavour. Lamb with a decidely sunny twist is on the menu this week as Neven makes: - Rack of lamb with tapenade toasts - Moroccan lamb tagine - Butterflied lamb with spiced mint and yoghurt rub
In this week's programme Neven prepares a salad among the orange groves in Soller, Mallorca. Inspired by the authentic tastes and new flavours experienced when on holiday, Neven shows us how to recreate a range of wonderful recipes and bring a little sunshine into our own kitchens. Louis XIV commanded that only oranges from the town of Soller be served at Versailles. In this programme, Neven prepares a salad among Soller's orange groves. - Pomegranate, orange and mint salad - Lemon & mango cheesecake - Almond & apricot tart with amaretto cream - Orange polenta cake with rosemary syrup
Chef Neven Maguire attempts to create some kitchen sunshine. In Palma, he meets a local chef to cook fideua, a variation on paella with noodles instead of rice.
In the shadow of the 12th century Palma Cathedral lies a little fishing port, where Neven goes to see what's been caught. Later, in the huge indoor market, he visits the amazing fish and shellfish stalls and finds both the familiar and the totally unfamiliar. Neven is inspired to make: -Pan-fried sardines with aubergine chutney -Grilled salmon with avocado and sun-dried tomato dressing -Mackerel with sherry vinaigrette and puy lentils
The weekly market in Sineu is known for its sales of livestock and fowl and provides the backdrop for this week's episode as Neven makes: Neven is inspired to make: -Turkey enchiladas with chilli sauce -Spicy chicken & mango noodle -Tea-smoked Barbary duck
"Cheese" Neven Maguire attempts to create some kitchen sunshine.
"Grains & Pulses" Neven Maguire attempts to create some kitchen sunshine.
In the final programme of the series Neven uses olives and olive oil as his key ingredients and visits a Mallorcan finca with its own olive press. The olive groves overlooking the Port of Soller provide the stunning locations for this episode. The finca Neven visits once had its own olive oil press, one of many hundreds on the island. Using olives and olive oil as key ingredients Neven makes: - Marinated olives and spiced glazed almonds - Seared swordfish with salsa verde - Italian Bean salad