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Ainsley Harriott's Street Food

Adventure, Food, Travel · 2015

Last aired: S1 E10, Amman, Jordan · 2015-07-19

Ainsley Harriott embarks on a global culinary adventure.

Cast

Ainsley Harriott Presenter

Season 1

E1 Istanbul 2015-05-17 · 60 min Ainsley tracks down authentic, original recipes, from cumin-spiced meatballs to slow-braised lamb with young figs, and gets caught up in a riot

E2 Carribean 2015-05-24 · 60 min Ainsley samples rotis on the beach, fish cakes, the hottest hot sauce, flying fish, pig tails, spiced lobster and rum-glazed chicken

E3 Reykjavik 2015-05-31 · 60 min It's minus ten degrees in Iceland, but Ainsley discovers street food galore, from lobster soup to ceviche, cake baked in a geyser, and lamb smoked in dung

E4 Taipei 2015-06-07 · 60 min In Taipei, Taiwan's capital city and one of the greatest food destinations in the world, Ainsley finds braised fish, chilli pork stir fry, steaming noodles, grilled dumplings and crispy duck

E5 Palmero 2015-06-14 · 60 min In Sicily, Ainsley enters street food heaven with stuffed sardines, fresh tuna, arancini and fried calamari. He also meets the city's anti-mafia foodie mayor.

E6 Osaka 2015-06-21 · 60 min In the city known as Japan's kitchen, Ainsley tries oyster tempura, udon noodles, chilli prawns - and even raw chicken - surely the most dangerous food in the world?

E7 Madrid 2015-06-28 · 60 min Ainsley has slow-cooked pork, calamari braised in red wine, and deep fried artichoke hearts in Madrid. There's also garlicky prawns, and sardines and wine - for breakfast!

E8 Fes, Morocco 2015-07-05 · 60 min In Fes, in Morocco, Ainsley visits the sprawling medina and cooks pastilla pie, tagine with rose couscous, and chicken kebabs

E9 Penang, Malaysia 2015-07-12 · 60 min In the home of fusion cooking, Ainsley makes a seafood laksa and black pepper prawns. There's also a roadside spicy peanut, mango and chilli salad.

E10 Amman, Jordan 2015-07-19 · 60 min Ainsley is on the final leg of his Street Food journey in Amman in Jordan, where recipes include a secret Bedouin method of slow-cooking whole spiced lamb

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