Shane Delia's Moorish Spice Journey

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Antequera-style braised rabbit with artichoke, pea and bean salad 02:39

Antequera-style braised rabbit with artichoke, pea and bean salad

Expired 3.0 30 x
Video 'Antequera-style braised rabbit with artichoke, pea and bean salad' of the TV-show Shane Delia's Moorish Spice Journey was broadcasted by SBS ONE on Thursday 17 December 2015 at 9:30.
Prawn and squid ink croquettes with bone marrow salad 02:37

Prawn and squid ink croquettes with bone marrow salad

Expired 3.0 21 x
“This dish is all about the oozy creamy croquette filling, so it doesn’t really matter what breadcrumbs you roll them in or what oil you use for frying. While at first I was a bit sceptical about cooking the bone marrow in the microwave, it works a treat because all the marrow stays intac...
S1 Ep10 24:29

S1 Ep10

Expired 3.0 28 x
The spice journey comes to an end for Shane Delia, as he makes his way from Granada down to Malaga on Spain’s Mediterranean coast. But Shane’s love affair with the cuisine of this region is only getting started and this final episode sees Shane learn new recipes from some of Andalucía’s m...
Sugarcane-glazed pork ribs with smoked and fried eggplant 02:12

Sugarcane-glazed pork ribs with smoked and fried eggplant

Expired 3.0 43 x
“The key to a really smoky-flavoured eggplant puree is to cook it over a naked flame either on your stovetop or on the barbecue until the skin has really blackened and the flesh is collapsing. The puree will keep refrigerated for at least 1 week and the ribs can be braised beforehand, mak...
Kangaroo tail with Jerusalem artichokes 02:29

Kangaroo tail with Jerusalem artichokes

Expired 3.0 20 x
“In the Spanish bullfighting town of Cordoba, this dish would traditionally use bull’s tail. Whether you agree with bullfighting or not, this braise is great because it uses parts of the animal that would otherwise go to waste. In Australia however, it makes sense to use kangaroo but you ...
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