The backdrop for the gregarious gastronome’s cooking trail is the Americas. Ainsley travels from Canada to the southernmost tip of Argentina cooking and sampling al fresco cuisine.
Six very different locations provide some very different regional influences.
Ainsley cooks succulent seared scallops with coriander and garlic oil dressing and fire-glazed duck in Canada; In the USA, Ainsley is guided through the preparation of Ellen’s Chicago Pizza, cooked over hot coals - Then it’s off to Kansas for lemon rub steaks with charred tomato sals, and Ainsley brings the ubiquitous Birmingham, England dish – the Balti – to Birmingham, Alabama; in Mexico Ainsley cooks speedy cheesy cornzales parcels in Zócalo’s main square; Then to Brazil, where a trip up the Rio Negro introduces Ainsley to the huge river fish which end up in his melt-in-the-mouth fish kebabs; Finally in Argentina there’s Ainsley’s steak sandwich with anchovy vinaigrette in Buenos Aires, and mustard coated leg of lamb for the gauchos of Patagonia.
Tuesdays from 7th July at 19:05