Salty Treats & Local Tasting Highlights with Paul Hollywood | Compilation | Tonic

[Music] [Applause] [Music] when it comes to ancient cities you don't get much older than jerusalem it's racked up nearly 5 000 years of incredible history jerusalem is a real melting pot of culture there's people from all over the middle east north africa and europe all facing themselves here geographically placed where the cultures of asia africa and europe meet jerusalem attracts over 3 million visitors a year it's one of the holiest cities for the big three religions judaism christianity and islam i want to find out how all these different cultures come together to produce the food of jerusalem what is the food of jerusalem it's going to be a fascinating journey [Music] staying in mia sharim i've heard of a cafe i have to check out for lunch this place apparently makes the best falafel in town but it's the breads that yoni and his dad wrap their falafels in that i'm really interested in [Music] this is it hello hello nice to meet you hello paul nice to meet you hello hello this is a yemeni bakery in the 50s virtually the whole jewish community from yemen fled to israel to escape persecution and brought with them incredible skill in baking [Music] this is zalabia fried pita fried pita wow and this is la jorg it's look like crepe but it's not it's siem and pita yeah you want to come please yeah to make with us thank you so first you have to be called a little okay you take one spoon yeah but this is both these traditional yemen breads have the same ingredients flour yeast salt sugar and baking powder and this is right but the water content is hugely different and one is cooked in oil that's a much [Music] much drier dough than this this is more like a pancake actually reminds me more of a bellini when you see the the way the bubbles are reacting in there it grows because of the yeast in the baking powder it pops and then those bubbles set this on the other hand is a different thing the bubbles will be on the inside look at the way look at the way this is puffing up now see inside it grows and then as it fries forms the skin excellent though he's a real chef my friend after a few minutes they need to be flipped [Music] to be for sure it's ready so i check it all right okay it's ready he's just being cocky now honey even as a baker it never fails to amaze me how many different breads can be created from just flour and water all right you put salt and pepper for the seasoning there's just one thing left to do get my zylabia filled and get my laughing gear around it it's it's light and quite airy as well but it's it's like nothing i've ever had before it's just wow and it'd be rude not to try the lahore while i'm here it's quite open texture this is the much softer batter wow it's so good it's so fresh on the falafel crispy on the outside beautiful and soft on the inside [Music] i love this place i love it so much this time on city bakes i'm in the bavarian region of germany in the city of munich so what do you think of when you think of munich rye breads pretzels lederhosen beer it's a beautiful city situated in bavaria as with most european cities this is a major tourist destination bus i want to go beyond that i want to check out the baking culture on the back streets what do the people of munich actually eat okay i'm looking for the bakery matsuris it's matthew's bakery landstrap i'm on the right road before there's no bakery in sight hello but deep underground i enter pretzel world it's like filling the cabin with the beetles [Music] uva and his team make nothing but pretzels here 6 000 small ones and a thousand large pretzels on an average day they promise munich's beer halls that when an order is thrown through fresh pretzels will be delivered within two hours this is going to be interesting i need to have a go at this they're made with a death flick of the wrist apparently a bear hook okay yeah it gets tall oh okay okay so that's how pretzels are made [Music] these guys make theirs in eight seconds how the hell is that happening please don't start timing me i don't get it how the hell [Music] it's not doing anything it's like witchcraft oh this is winding me up i like to be good it's stuff straight away and i'm just not maybe my baking skills can be best used elsewhere to achieve the pretzels rich color they are dipped in a caustic drain cleaner it's an alkaline solution known as lye thankfully it is harmless after it's baked now to get the same effect at home what you can use bicarbonate and water it's coated in the film after a large sprinkle of salt the pretzels are now ready for the oven [Music] the colander are incredible that beautiful rich color coming from the alkali wonderbar messy thank you that is how you make a proper pretzel delicious naples is acknowledged as the home of pizza i know it best for the neapolitan pizza named after the city but i don't know much else about the food culture of this region if i want to find out about the local baking traditions then i'm gonna need some help and i know just the man i've known gennaro conteldo for many years he's a successful chef and restaurateur in the uk but he grew up here on the amalfi coast so pleased to see you all right welcome to naples i knew i could rely on gennaro to give me a warm welcome i want you to show me the best bakeries that naples has no trouble we have to go that way now okay let me show you as soon as we did today okay for me walking around a city is the best way to explore it but in naples street food culture temptation is never far away this is the first original neapolitan pizza fried pizza really fried pizza where did this come from it is fried this is the truly proper first neapolitan pizza in the days before ovens pizza was fried not baked back then this was a peasant food for the cash-strapped neapolitans who ate fried pizza on the go it's different i like the bait rather than the fried it's not for me he likes it though just don't understand [Music] frying may be the oldest way of cooking pizza but the oldest pizzeria in naples is just around the corner port alba antigua we've got a date on us 1738. yeah can you imagine that for how many years let me make a pizza nearly 300 years 300 years okay we need to try this right this is weird i'm more used to eating fish and chips wrapped in paper but there's a technique apparently but closets okay turn them around and the pool can you eat it like that eat him elijah oh i also how can you eat a pizza on the move the folding technique i think is fantastic but i've got to get a tomato the tomato is delicious the sauce is excellent this is a classic margarita pizza created by a local chef in the 19th century to mark the visit of queen margarita of savoy to naples three colours isn't it you have the italian flag you have the mozzarella the tomato of the basil you know what what does pizza mean to naples pizza is napoli pizza is a heart hurt history territory love and passion this is what it's all about the passion of the people it boils down to a street food but what is it about the pizzas here what is it that goes into them and makes a difference well it is the water the water yeah water's water no no naple water you can't drink it what is special for the pizza how does that work okay you can't it's not good enough to drink great it's good enough to get on the pizza yes i don't know what because it is done fusions over from the volcanic soil which is come down the golden sulphur inside so you have the water with the sulfur all the nutrients inside there mixing with the gluten the flour to create a very unique pizza base and that's why the pizzas in naples are so good i'm not sure if janara is kidding me here let's face it it wouldn't be the first time it's delicious but what i do know is that this pizza dough tastes spectacular i'm getting covered now one of the things i like to do in any new city is to get up high to get my bearings thank you and at 210 feet you can't get much higher than the coit tower on telegraph hill [Music] this is a lift it that's good thank you this is high look at this wow you begin to realize actually that san francisco is known as the san francisco peninsula so three sides of it surrounded with water is essentially just sits on its own this little finger popping out and then around here is the main city in 1906 there was a big earthquake it was 7.8 on the richter scale that's a whopper and it flattened most of san francisco the whole thing had to be rebuilt from scratch just thinking about earthquakes now it's probably two for one in california i think it's time we got down the next bakery i'm visiting was built not long after that seismic event it's been a north beach neighborhood institution for over a hundred years it's liguria a family-run italian bakery who said i can lend a hand hello mike hey paul nice to meet you buddy how are you doing hi wow just just in time to help us uh get some of these okay mike saraco and his family bake one bread and warm bread only and it's not sourdough but an italian classic just making focaccia makes life a lot more straightforward when it comes to baking but you see all the different ones here the herbs the rosemary the olives the mushroom tomato they're great for cashews i love focaccia the family came over from liguria in the early 1900s with their traditional recipe and mike has agreed to let me loose on his dough what are you doing uh next week working here well i have done this before we used to do it this way to make the holes in it but this way we just roll in the pan all right get it makes makes life a lot easier oh that's fine yeah wow that's brilliant whatever makes holes you have to have the air in there absolutely once the dough is proved and risen twice it's ready for one of liguria's 11 traditional toppings you just pouring this on yeah onion and tomato followed by a handful of sea salt this is secret i can only touch this finally a liberal dousing of olive oil and it's baking time there's a couple of things in my life i get excited about cars and ovens and this one is a hundred and five years old 1911 it was built um it is an amazing bit of kit just gonna you you're just gonna line four of them up down the bottom there then are you going to the right there yeah well you start there the oven holds 14 trays at a time where do you want this one far right corner all the way right yeah watching this spin yourself yeah i know and trust me getting them all in is no mean feat that is tricky that one okay it's in with customers waiting i might have to leave it to the pros 10 minutes and they're baked [Music] total respect to these boys they make it look so easy mike can i try uh a little piece of the tomato one please yes or tomato tomato sure paul for yourself wow great real tang coming from the tomato it's got a lovely flavor though texture is amazing what you're tasting is a little bit of baking history tradition it's all around us the equipment's still the same feels untouched by modern san francisco this is old san francisco madrid is one of europe's sunniest capitals and when you live in a climate like this it's no surprise that eating and drinking outdoors becomes a way of life you see tables and chairs all over the place people eating outside enjoying the outdoor life and that's what it's all about really for me now this is the place i've come to find this is san miguel market it was refurbed totally in 2009 one of the oldest iron markets still left in madrid and apparently the food in here is fantastic this place is full of the best of spanish produce all of which you can enjoy as tapas at one of the counter bars which seem to be doing a roaring trade feels alive this place full of food the smells as well you can smell the ham i could smell frying as well great looking pastry though believe me i could eat my way around this place no problem but i'm here to find the ingredients for my city bake which i've decided is going to be my own twist on an empanada first on my list is cheese well i mean when i think of queso i mean the cheese here is beautiful manchego i've used a lot in bread and pastries and it's delicious this looks stunning i love manchego it's a buttery cheese named after the manchego sheep that grazed la mancha an elevated plateau south of madrid aged for a full two years this cheese will be rich in flavor manchego next on my shopping list is ham and i've come to the right place spain is the home of jamon aberico from the free-range pigs that roam spain's oak forest and are fed on acorns and grain i mean look at this ham it's just stunning this is what i better go ham is all about also known as paternegra this meat has matured for up to three years and is some of the best i've ever eaten that's delicious that is going in my empanada it's gonna taste amazing there's so many local delicacies to tempt shoppers here i love it and you might have noticed that i'm a soft touch when it comes to tasty treats i think i've broken too delicious though filled with mouth-watering flavors and aromas the mercado has a really great atmosphere it's the ideal setting for me to do my bake i'm gonna make my interpretation of an empanada now i've got omaha and i hope he likes it the flavors that i've chosen have been influenced from what i've seen actually over the last few days the pastry is loosely based on the technique and the empanadas we saw at bobby povo el potos pasteleria that place now i'm gonna i'm gonna make a pastry makes like a rough puff pastry my base dough is made with plain flour salt and water normally i'd just use butter to layer the dough but just as i did at del potho this time i'm adding the best quality pork lard [Music] now i'm going to fold that over and again put the rest of the lard on now what is it about this lard that makes it so good well iberico peaks they are a different breed that roam freely and as you know most of the flavor in meat is in the fat and that's why iberico ham is that good hence the lot is that good and it gives so much character and so much flavor to the pastry itself i mean the flavor that we had in the empanada in the bakery was just stunning yeah i mean that's why i've used it in this i fold and roll the dough three times then i'm ready to add the filling i've got some spinach here which i'm just going to lay in the middle would you mind cutting up some of those peppers yes absolutely now i've bought some manchego the actual cheese itself is so potent it's full of flavor it's just incredible on goes that melt in the mouth of berico ham now that's basically it get your lid and just fold it over the top get your egg wash loads of that on there now you know where the oven is don't you yes i'll leave that with you really take that for me thank you thanks buddy 180 20 minutes i would say 200 15 20 minutes fine thank you thank you the whole thing about empanadas now is the bake what we're looking for is that layers the rise the puff up so that as the fat melts it pushes steam up between those very thin layers that we've achieved i just hope he likes it my madrid inspired empanadas certainly looked the past the iberico lard in the pastry has really worked let me cut off a little bite oh crumble we get the great great flakiness [Music] pot full of flavor i'm gonna make this recipe let me tell you [Laughter] these empanadas really are so simple and easy but the iberica lard has really lifted them like the pastries i've tasted in madrid they're crunchy and rich but still light well then it has tasted spain you know the bacon in paris is good we all know that same in germany same in italy same in greece pride knew nothing of madrid they're really enthusiastic and celebrate their food the baking here is some of the best i've ever seen and i will definitely be coming back and hopefully so will you [Music] you

Channel: Tonic

Views: 32,021

Keywords: Tonic, Yoga, Recipes, health, exercise, Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, city bakes paul, paul city bakes, cyprus, italy, san francisco, jerusalem, madrid, munich, german food, pizza, fried pizza, empanada, lachuch, pretzel, best food in san francisco, fogaccia

Id: SJGDWWDycLE

Length: 21min 42sec (1302 seconds)

Published: Sat Apr 17 2021