The twenty-six half-hour episodes and one-hour documentary special received worldwide attention. Originally, ETA played on public TV stations across Canada, on PBS stations across the United States, in several countries around the world, and many episodes formed part of the inflight entertainment on global airlines and cruise ships.

During its initial run in the United States I received two Emmy® Award nominations – one for the documentary special (Entrée To Asia: The Golden Thread) and one for the series itself. This new website launches the entire package of videos globally via its very own YouTube channel for all to enjoy.

At the moment there are three videos on the channel:

○ Five-minute Press Screener
○ Twelve-minute Pilot Episode
○ One-Hour Special

New half-hour episodes will be encoded and uploaded at the rate of one per week beginning the week of January 1, 2012. That means new video content will be available through the end of June 2012.

Shot entirely on location throughout Singapore, Hong Kong, Malaysia and Thailand, Entrée To Asia is still… ‘Travel Television With A Bite!’.

[REW]

I digress. Make notes – have fun.

Pastilla – also called bisteeya – is a delectable multi-layered pie. Although usually made with pigeon (African pigeon is different than its North American cousin), this specialty of Fez also works well with chicken. Pastilla is both savoury and sweet and is wrapped in deliciously thin filo pastry. Not a quick dish to prepare, but well worth the effort.

Pastilla

Sauce/Chicken

2 tbsp oil
1 1/2 lbs grated onion
1 chicken (approx. 3 lbs) cut into pieces
Salt and pepper to taste
4 tsp ground cinnamon
1 bunch parsley
1 bunch coriander (cilantro)
1 tsp. sugar
6 eggs, lightly beaten

Almond Purée

1 2/3 cup peeled almonds
2-3 tbsp sugar
1 tbsp cinnamon
2-3 tsp rose or orange blossom water

Pastry

2 tbsp melted butter
1 lb package, frozen filo pastry

Decoration

3 tsp confectioners sugar
3 tsp cinnamon
2 tbsp Grand Marnier (optional)

Preparing Sauce/Chicken

In a large saucepan, heat oil over medium heat. Add onion and cook until transparent. Add chicken, salt, pepper and cinnamon. Cook approximately 1 hour, turning pieces occasionally. Add parsley and coriander. Cook another 30 minutes, or until meat falls easily off the bone. Remove chicken and set aside. Strain broth, reserving liquid, and return onion, parsley and coriander to the pan, adding back 1 tbsp of liquid. Beat eggs with sugar and add to pan, stirring gently and cooking until ingredients reach the thickness of a purée. Set aside. De-bone and finely shred chicken.

Preparing Almond Purée

Roast the almonds in a lightly oiled pan until brown. Process with cinnamon, sugar and rosewater (or orange blossom water) in blender until fine and moist, but not sticky.


Assembling Pastilla

Grease a 9 inch baking dish with melted butter. Brush 4 rectangular sheets of filo with butter and place in the dish, overlapping layers at angles, like a star. Add a thin layer of chicken followed by the egg and onion sauce, then the almond purée. Cover with 4 more filo sheets, folding edges under. Add another layer of chicken, egg and almond, cover with 4 more filo sheets (in the shape of a star) and continue layering until all the fillings are used up. Brush top with Grand Marnier. Bake in 350ºF oven until pastry is golden brown. Remove from oven, brush again with Grand Marnier and decorate top with a grid of cinnamon and confectioners sugar. Serve immediately.

[CFJ]

Have you ever grabbed recipes on your travels? Tell us about it. Comments below.