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River Cottage Spring (2008) [PDTV (XviD)]

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River Cottage Spring (2008) [PDTV (XviD)]

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Name:River Cottage Spring (2008) [PDTV (XviD)]

Total Size: 1.41 GB

Magnet: Magnet Link

Seeds: 33

Leechers: 2

Stream: Watch Full Movie @ Movie4u

Last Updated: 0000-00-00 00:00:00 (Update Now)

Torrent added: 2009-09-11 19:36:01



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River Cottage Spring s01e01.TheBox.Hannibal.avi (Size: 1.41 GB) (Files: 4)

 River Cottage Spring s01e01.TheBox.Hannibal.avi

349.48 MB

 River Cottage Spring s01e02.TheBox.Hannibal.avi

349.91 MB

 River Cottage Spring s01e03.TheBox.Hannibal.avi

390.89 MB

 river.cottage.spring.s01e04.ws.pdtv.xvid-nosegment.avi

349.30 MB
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Announce URL: http://www.thebox.bz:2710/00000000000000000000000000000000/announce

Torrent description

This torrent was uploaded from www.TheBox.bz (signup is open and free) - the home of all British TV

All episodes Of River Cottage Spring for the 2008 series
With thanks to Hannibal for capping and uploading!

River Cottage Spring (2008) [PDTV (XviD)] preview 0

Episode 1

Is anyone else fed up with TV chefs sermonising that we should eat local, seasonal food? I'm not saying they're wrong, but when Gordon Ramsay suggested restaurants should be fined for serving non-local produce (what, not even a slice of lemon?), there was a sense of oneupmanship: "Up the ante on that, Fearnley-Whittingstall," he seemed to be saying. Maybe Hugh F-W can, in this new series from his real-food HQ in Devon. We're promised a celebration of the fruits (and veg and meat) of the season - a kind of culinary Springwatch. Tonight Hugh raids his kitchen garden to bring us recipes for asparagus, artichokes and lamb. Plus, he challenges five Bristol families to turn an acre of derelict city land into their very own smallholding - and food doesn't get much more local. Take that, Ramsay!

Hugh spear-heads a twist on a basic asparagus dish in River Cottage Spring
Ingredients

* 2 large eggs, at room temperature
* A dozen slim stems of asparagus, any woody ends trimmed
* A knob of unsalted butter
* A few drops of cider vinegar
* Sea salt and freshly ground black pepper

Method: How to make Hugh's asparagus

1. Bring a pan of water to the boil. Carefully lower in the eggs, then simmer them for exactly 4 minutes. Steam the asparagus over the top of the boiling eggs, or cook in a separate pan in boiling water for a couple of minutes. The asparagus should be tender but not soft and floppy.

2. Transfer the eggs to egg cups. Cut the top off each egg and take them to the table with the asparagus. Drop a nut of butter, a few drops of cider vinegar and some salt and pepper into the hot yolk (alternatively, just sprinkle some salt and pepper on the plate), stir with a bit of asparagus, dip and eat.


Episode 2

Hugh Fearnley-Whittingstall cooks and tastes his way through the crops on offer as spring reaches its peak. Hugh picks his favourite seasonal vegetables and foraged foods from the kitchen garden and hedgerow to make delicious recipes. Also, the Bristol holding experiment continues as the saddleback pigs arrive, Susan takes on the task of butchering a lamb carcass, and Hugh's country honey faces a taste off at Broadway market.

Hugh serves this rich creamed spinach recipe from River Cottage Spring.

Serves 4
Ingredients

* 500g fresh spinach
* 1 onion, peeled and cut into thick slices
* 250ml whole milk
* 1-2 bay leaves
* 50g unsalted butter
* 25g plain flour
* Sea salt
* A couple of twists of black pepper
* A few gratings of nutmeg

Method: How to make ultimate creamed spinach

1. Trim the spinach, stripping out the coarse central stalks and wash well. Cook the spinach, covered, in a large saucepan – you don’t need to add any water, as the droplets clinging to leaves from when you washed them will be enough. When the leaves are wilted and cooked through, refresh them briefly cold water then squeeze them with your hands to extract as much water as you can before roughly chopping.

2. Put the onion and bay leaves in a pan with the milk. Bring almost to boiling point, remove from the heat then leave to infuse for 10 minutes. Strain into a warmed jug, discarding the onion and bay leaves.

3. Melt the butter in the same pan (you don’t need to wash it) and stir in the flour to get a loose roux. Cook this gently for a couple of minutes, then add half the warm, seasoned milk and stir in. When the sauce is thick and smooth, stir in the rest of the milk. Bring to the boil and simmer gently for just a minute. Season well with salt, pepper and a few grinds of nutmeg.

4. Next, stir in the chopped spinach. Heat through until thoroughly hot, but don’t let it bubble for more than a minute. Taste and adjust the seasoning with salt, pepper and a touch more nutmeg if you like. Serve at once, ladled generously into large warmed bowls.

Episode 3

Spring has sprung at River Cottage HQ as Hugh Fearnley-Whittingstall makes the most of what the season has to offer with an abundance of local produce. But don't worry if you don't live in a lovely cottage surrounded by acres of gorgeous land like Hugh. Here he tries to convince us that even an inhabitant of the grottiest nook of the grimmest city centre can still cook up a River Cottage-y seasonal feast. Preview DVDs weren't available, but we are told that Hugh inspects his new hatchery and finds that the ducklings have arrived early, while in Bristol, where a family is attempting to turn an acre of derelict land into an urban smallholding, 15 hens from a nearby battery farm are rehabilitated, and Hugh visits to whip up something delightful for tea with eggs, beans, peas and nasturtiums.

Hugh serves this rich creamed spinach recipe from River Cottage Spring.

Serves 4
Ingredients

* 500g fresh spinach
* 1 onion, peeled and cut into thick slices
* 250ml whole milk
* 1-2 bay leaves
* 50g unsalted butter
* 25g plain flour
* Sea salt
* A couple of twists of black pepper
* A few gratings of nutmeg

Method: How to make ultimate creamed spinach

1. Trim the spinach, stripping out the coarse central stalks and wash well. Cook the spinach, covered, in a large saucepan – you don’t need to add any water, as the droplets clinging to leaves from when you washed them will be enough. When the leaves are wilted and cooked through, refresh them briefly cold water then squeeze them with your hands to extract as much water as you can before roughly chopping.

2. Put the onion and bay leaves in a pan with the milk. Bring almost to boiling point, remove from the heat then leave to infuse for 10 minutes. Strain into a warmed jug, discarding the onion and bay leaves.

3. Melt the butter in the same pan (you don’t need to wash it) and stir in the flour to get a loose roux. Cook this gently for a couple of minutes, then add half the warm, seasoned milk and stir in. When the sauce is thick and smooth, stir in the rest of the milk. Bring to the boil and simmer gently for just a minute. Season well with salt, pepper and a few grinds of nutmeg.

4. Next, stir in the chopped spinach. Heat through until thoroughly hot, but don’t let it bubble for more than a minute. Taste and adjust the seasoning with salt, pepper and a touch more nutmeg if you like. Serve at once, ladled generously into large warmed bowls.

Episode 4

Hugh Fearnley-Whittingstall cooks and tastes his way through the crops on offer as spring reaches its peak. The peas are ready to pod, the gooseberries are nearly at their peak and Hugh harvests the wet garlic. As spring draws to an end, the River Cottage team hold a fair. The night before the fair, the team make elderflower champagne and invite the Bristol families for a spit roast of pigs, lamb and goat.

Branch out from your usual fish counter selection and try this barbecued cuttlefish recipe from River Cottage Spring

Serves 4
Ingredients

* About 700g cuttlefish, flesh and tentacles, cleaned
* 2 cloves of garlic, finely chopped
* 1 tsp fine sea salt
* A few grinds of black pepper
* 4 tbsp olive oil

Method: How to make barbecued cuttlefish

1. Cut the flesh of the cuttlefish into bite-sized pieces and score with a criss-cross pattern.

2. Whisk together the garlic, salt, pepper and oil and add the cuttlefish to the bowl, tossing with your hands and making sure everything is very well coated.

3. Heat a barbecue (or a cast-iron griddle or heavy-based ridged pan) until very hot. Cook the cuttlefish for about a minute each side until just beginning to char – you need to cook it very quickly over a very high heat, or it will become tough. Serve immediately.

Sample of tech details - all files are similar:

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File Size: 366,458,880

--- Container Information ---
Base Type: AVI(.AVI)

--- Video Information ---
Video Codec Name: XviD ISO MPEG-4
Duration: 48:15.560
frame Width (pixels): 624
frame Height (pixels): 352
Pixel Aspect Ratio: 1.000
Display Aspect Ratio: 1.773
frames Per Second: 25.000
Video Bitrate (kbps): 877

--- Audio Information ---
Audio Codec: 0x0055 MPEG-1 Layer 3
Audio Sample Rate(Hz): 48000
Audio Bitrate(kbps): 128
Audio Channel Count: 2

Recepies were found on the Channel 4 website where all 24 recepies from the show can be found

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