Rick Stein Shares Culinary Favorites and a Bolognese Secret
The acclaimed chef, author, and restaurateur reveals his preferred ingredients, top dining spots, and a unique addition to his Bolognese sauce.
Chef, author, and restaurateur Rick Stein has shared insights into his culinary preferences, highlighting favorite ingredients, restaurants, and a personal twist on Bolognese sauce.
Stein favors a Sicilian olive oil from the brand Ravida, appreciating its floral notes with a touch of bitterness. Among his indulgences are Fortnum & Mason's Toffolossus biscuits, which he describes as the richest and most expensive biscuits available. For fish, he is currently championing ling, particularly for its value and quality in fish and chips, advocating for it as a replacement for cod and haddock.
His go-to cheese is Comté, a choice influenced by his filming in France, owing to its flavor, aroma, and versatility. When dining out in the UK, Stein highly recommends Bouchon Racine in Farringdon, London, owned by Henry Harris. He praises the restaurant for its authentic provincial French cuisine, noting dishes like rabbit with mustard sauce and côte de boeuf.
For pantry staples, Stein always keeps Champagne in his refrigerator, alongside salami, chorizo, or prosciutto, and small tomatoes. His preferred butter is Échiré salted butter, an artisan French product known for its high butterfat content and exquisite packaging. He also uses Valdespino sherry vinegar for its distinct Spanish character.
Stein's culinary adventures extend globally. He is particularly fond of Singapore's hawker markets, specifically Maxwell Food Centre, where he enjoys dishes like chicken rice. For a sunset drink, he recommends The Windmill Bar in Hydra, Greece, favoring Campari for its bitterness and color.
A notable secret ingredient Stein shares for his Bolognese sauce is pimentón (Spanish paprika). He suggests adding it subtly to impart a smoky, chipotle-like flavor without an overtly Spanish taste. For baking, he opts for Waitrose No.1 dark chocolate, finding it suitable for preparations like chocolate mousse and fondant.
Rick Stein’s Cookery Course is scheduled for publication by BBC Books on Thursday, priced at £30.