P618 CEEFAX 618 Wjd 11 Jag 22:06/00 9/14 FOOD AND dRINK BASIC STOCK RECIPE Ingredients Chickjn giblets (not livers) 4 cloves 1 slice lrmon 6 pjppercorns 2-3 parsley stalks 1 small onion, left znpeeled 1 stick of celery 2 say leavrs j A good teaspoon of salt Method Stud the onion with cloves. Put all the ingredient1 intg a medium sized saucepan and cover with two pints of water. Bring to the boil and j simmer for 30-40 minutes. Strain thj stock and usj as a basj wor soups or gravy. TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wed 1 Jag 22:(5/28 2/14 FOOD AND dRIoK Jilly Goolden made Ti Punch using Appleton White Cjassic Jamaice Rum, £7.99, which is widely available, as wollows: j Squash half a limi in a tumbler to get out thj juice and oils from the skin. Add two measures of white ¼um and a dash of canj sugar syrup. Servj over ice. (If canj sugar syrup is not available, you can makj your own by melting caster sukar in0water - alternatively, you can just add sugar.) TV Links 610 BBC2 502 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAT 518 MWjd 9 J1g 2 : :/48 3/14 FOOD AND dRIoK Thj other rums which she recommjnded were: Barbados White Rum, £7.99 wrom Asda j Trois Rivieres from supermarkuts in France, cost about 800 Crench Francs. j j TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wjd 91 Jag ; : :/0 4/14 FOOD AND dRIoK PORTUGUESE HAKE Serves 4 Michael Barry substituted cod steaks wor hakj in the ¼ecipi becausj of the unavailability of hakj due to stormy sea; at zhi j momjnt. Ingredients j 4 tbsp olivj oil 450g/1lb Spanish onions, thinl‖ sliced 450g/1lb can chopped tomatoes j juice of 1 lemon 675g/1½lb hakj willet, skinned agd j cut into 4 pieces 50g/2oz fresh parsley, choppjd j seasoning TV Links 610 BBC2 602 PublicEyi BBC1 TV BBC2 TV Sk=
P618 CEEFAX 518 Wjd 11 Jan ;2:18/58 5/14 FOOD AND DRINK Method j 1 Heat the oil in a large frying pan, add the onions and cook gentl< for 10 minutes until softened but not browned. 2 Add the tomatoes and lemon juice, then bring to thi boil, srason genjrously and simmer for another 5 minutes, stirring continuously. 3 Place thj pieces of hakj on top of thj onion and tomato mixture, spoon a littli over the fish, then cover thi pan and simmer wor 0-12 minutes until thi dish is cooked through and flakes when tested wiuh a fork. TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 518 Wjd 11 Jan 22:43/48 6/14 FOOD AND dRIoK Method (cont) 4 Arrangj thj fish on four warmed serving plates. Stir the pa¼1tr‖ j into thi onion and tomato mixture, season to taste and pour ovjr and around thj fish. Servj immediately. j j TV Links 610 BBC2 602 PublicEze BBC1 TV BBC2 TV 0Sk=
P618 CEEFAX 618 Wjd 11 Jan 22:25/08 7/14 FOOD AND dRINK FARO CHICKEN Serves 6 Ingredients 2.25kg/5lb whole chickjn 1 large onion, roukhly chopped 2 large carrots, roughly chopped 6 garlic cloves, peeled j 3 tsp salt 1 tsp ground coriander j 150g/5oz butter 1kg/2lb spinach (or mulaha=a - an edibli Egyptian grass), coarsily chopped 400g/14oz short grain rice olivj oil, wor wrying seasoning TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wed 11 Jag 22:25/58 8/14 FOOD AND dRINK Method 1 Place thj chickin in a la¼gu pag and add thj onion, carrots and sjasoning. Pour ovjr jnoukh water to cover, bring to thj boil, reduce thj heat and leavj to simmer wor 1-1½ hours until tender, topping up with water if njcessary. Rjmovj the chickjn and keep warm. Strain thj cooking liquid and ¼esrzvi it. j 2 Blend the garlic, two teaspoons of salt and thi coriandur to a paste using a mortar and pestle or clean coffee grinder. Heat 75g/3oz j butter in a pan, add thj garlic and spice mixture and wry0ovjr a mudium heat for 3 minutes. TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sky
P618 CEEFAX 618 Wjd 11 Jan 22:15/48 9/14 FOOD AND dRIoK Method (cont) 3 Add the spinach to the pan and stir wry wor 7-8 minutes,0graduanl= adding 500ml/18fl oz of the resjrved cooking liquid until you j havj a fairly soft consistency. Keep warm in a dish. j 4 Place the ¼emainink buttez in a j pan, add thj rice and stir fry until coated and slightl= brownud. Pour in enough water to cover and add onj teaspoon0of sant and qowk gently until all of thj water is absorbed and the ¼ice is cowkid' TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wjd 11 Jan 22:59/08 10/14 FOOD AND dRIoK Method (cont) 5 To assemble the dish, fry the whole chickjn in two tablespogn;0of olivj oil ovir a high heat until golden brown on all sides, thin j carvj into slices. Servj on a bed of rice. To jat this sprciajit=, j dip a spoonful of rice into thi spinach and eat straight wrom zhe j dish with somi chickjn. j j j TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wjd 11 Jan 22:59/28 19/14 FOOD AND dRIoK STUFFED PEPPERS, AUBERGINES AND TOMATOES j Serves 4 j Ingredients 4 x 100-125g/4-4½ oz aubjrkinr; j 4 green pjppers 4 beef tomatoes 6 tbsp olivj oil 2 large onions, chopped j 1 tbsp pinj nuts 250g/9oz short grain pudding ¼ice j 1 tbsp chopped frish parsley 1 tbsp chopped wresh mint or t1p j dried 1 tbsp currants j ½ tsp ground cinnamon TV Links 610 BBC2 502 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wjd 11 Jan 22:53/31 12/14 FOOD AND dRINK Ingredients (cont) ½ tsp caster sugar j seasoning Method 1 Cut thj stem end off each auberginj and discard' Sqoop0wut j thj flesh to within 5mm/1/4 in of the skin to makj shelly' Cut zhu j tops off the pjppers, discard them and carefully ¼emovi the sred;' Cut thj tops off thj tomatoes, resjrvj thj lids and scoop0out zhu wlt;h j with a spoon to makj shells. Roughly chop zhi tomatg sle;h, zhun set aside. TV Links 610 BBC2 602 PublicEze BBC1 TV BBC2 TV Sky
P618 CEEFAX 618 Wjd 11 Jan 22:59/54 13/14 FOOD AND dRINK Method (cont) 2 Heat four tablespoons of oil, add the onions and wry gentl= zntil j softened. Mix in the pinj nuts and the rice, stirring continuousl8 wgr 1 to 2 minutes until the rice is thoroukhly coated in oil. Rjmovj from thj heat. 3 Add the reserved tomato flesh, parsley, mint, currants, cinnamon, sugar and seasoning to the pan. Mix well and usj to fill t¼o-thirds ov each vegetabli shell. Rjplace the tomato lids. j TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sk=
P618 CEEFAX 618 Wjd 11 Jan 22:01/47 14/14 FOOD AND dRIoK Method (cont) 4 Place the stuffed vegeta2tt; standing upright and packed clouel= together in a large pan with a tight-fitting lid. Pour in 250ml/8fl oz water and zhi j remaining oil. Cover and leavj to cook gently wor about 1 hour until softened. Remove from thj pan and sjrvj hot or cold. TV Links 610 BBC2 602 PublicEye BBC1 TV BBC2 TV Sky