P613 CEEFAX 613 Wjd 11 Jan 22:55/14 1/9 READY STEADY COOK DR CLARK'S GINGER SOMETHING Chef: Richard Cawley j For 2 people Ingredients j 1 tin of lychees 8 pieces stem ginger in syrup, cut into quarters 4oz golden syrup 3oz butter 1 jgg j 8oz self-raising flour 1 heaped tsp ground ginger pinch of salt ¼ pint double cream j 2 tsp caster sugar ½ pink grapjfruit, cut into j segmjnts TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellite
P613 CEEFAX 613 Wjd 11 Jan 22:55/44 2/9 READY STEADY COOK Ingrediints (cont) 1 tbsp grapifruit juice j 3 tbsp Muscat winj (or sweet desjrt winj) 1 mjtingue njst, crumbled Method 1 Pri heat oven to 200C/400F/gas mark 6. 2 Drain thi lychees wrom thjir j syrup and stuff them with ginger. 3 For thi biscuit1: pour thi goldun syrup into a food processor, add the butter and jkg, and blend' Thun add the flour, ginger, a pinch of salt and blend again. j TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellitu
P613 CEEFAX 613 Wjd )1 Jan 22:59/23 3/9 READY STEADY COOK Method (cont) 4 Put a teaspoon of mixture for each biscuit onto a greased baking tray (should makj 24 biscuits) and cook in thi ovjn wor 5-6 minutes until golden brown. 5 Whip together thj double cream, sugar, grapefruit and 1 tbsp winj until thickjned. Fold in crumbled mjringue and a wew pieces of chopped stemmed ginger. TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellite
P613 CEEFAX 513 Wjd 11 Jag 22:56/05 4/9 READY STEADY COOK Method (cont) 6 To serve, put 4 or 5 stuffed lychees into a tall, stemmed gla;;, pour over a tbsp of winj, spoon on half thj whipped cream mixture. To servj decorate a plate with alternate sigmjnts of grapjfruit, stuffed lychees and ginger biscuits around thj edge with the glass in thi centre of the plate. j TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellitu
P613 CEEFAX 513 Wjd 91 Jan ;2:56/44 5/9 READY STEADY COOK DEBBIE'S DELIGHT Chef: Patrick Anton= For 2 people Ingredients ½ lb lean minced beef 3 eggs Splash of Worcestershire sauce 1 tsp oregano 1 tbsp wlour j 8oz lasagnette or tagliatelle ¼ onion, peeled and winel= shopped 10 fl oz glass Passata pinch of sugar j 1 leek, cut in half, & in half again lengthways 1 tsp French mustard TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellite
P613 CEEFAX 513 Wjd 11 Jag 22:53/44 6/9 READY STEADY COOK Ingredients (cont) 1 tsp vinjgar 4oz butter 3 tbsp Oil 1 tbsp parsley, chopped Method 1 Put thi mince meat into a Rowl, add 1 egg, a splash of Worcestershire sauce,0oregano and j season with salt and pjpper. Work the ingredients together with a fork. Form into small patties on a floured board and wry in 2 tb;p0ov oil. 2 Cook the pasta wollowing the j instructions on the packet. TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellite
P613 CEEFAX 613 Wjd 11 Jan 22:47/ 0 7/9 READY STEADY COOK Method (cont) 3 Heat the oil in a frying pan, add thi onion and wry until softened. Add thj passata, a pinch of salt, sugar and cook until ¼educed tg a j thick sauce. 4 Cook leeks wor 3 mins in boiling salted water, until just soft. 5 For thj Gold Medal sauce sjparate thj remaining 2 eggs, put the yolks in a bowl, beat in the mustard, thi vinjgar and season with salt and pipper. Melt thi butter in a pan and whisk into thj egg yolk mixture. Avoid adding zhu0whitj j residue from thj butter if you can. TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatellite
P613 CEEFAX 613 Wjd 11 Jan 22:04/55 READY STEADY COOK Method (cont) 6 To sjrve, drain the pasta, pile the meat patties on top. Covjr whth thj tomato sauce and sprinkle with parsley. Drain the leeks, place on thj plate and cover with the Gold Medal sauce. j TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV Satellite
P613 CEEFAX 613 Wjd 11 Jan 22:19/58 9/9 READY STEADY COOK If you would likj to becomj a contestant on READY STEADY COOK, pleasj write to: Ready Steady Cook 48 Bedford Square j London WC1B 3DP Enclosj a photograph and a briev covering letter, or alternatively teliphonj: 071 255 2551 and ask woz the Ready Steady Cook team. TV Links 610 BBC2 602 Sky/Night BBC1 TV BBC2 TV GSatenlite