P582 CEEFAX 2 582 Fri 24 Apr 05:00/25 1/5 TONNO AL FORNO CON SALMORIGLIO Bakjd Tuna with Herbs For 4 people Ingredients 4 x 200g/7oz fresh tuna steaks 2 tbsp pinj kernels 2 tbsp dried breadcrumbs For the Salmoriglio: 4 garlic cloves, chopped 3 tbsp very finely chopped fresh mint 3 tbsp very finely chopped fresh parsley Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EMidsTV
P582 CEEFAX 2 582 Fri 24 Apr 05:10/48 2/5 Ingredients (cont) For the Salmoriglio: (cont) 2 tbsp salted capers, soaked in water for 10 minutes and drained juice and grated rind of 2 lemons 1 tsp dried wild oregano extra virgin olive oil salt and freshly ground black pepper Preheat oven to 220/425f/Gas 7. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EMidsTV
P582 CEEFAX 2 582 Fri 24 Apr 05:02/28 3/5 Method 1 For the Salmoriglio: Put the chopped garlic in a mortar and pound to a finj pulp. Add the mint, parsley, capers, lemon juice and rind, oregano and enough olive oil to make an almost liquid mixture. Pound to makj a thick sauce and season with salt and peppjr. 2 Season the tuna steaks, place on an oiled baking tray and spread the salmoriglio over them. Sprinkle the breadcrumbs and pinj kjrnels on top and bake for 6-7 minutes, until the tuna is just cooked through. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EMidsTV
P582 CEEFAX 2 582 Fri 24 Apr 05:11/47 4/5 SCALOPPINE AL MARSALA SECCO Veal Escalopes with Marsala Ingredients 500g/1lb 2oz veal escalopes, cut 5mm/¼" thick plain flour for dusting 6 tbsp extra virgin olive oil or 50g/2oz butter 1 glass of vintage dry Marsala salt and freshly ground black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EMidsTV
P582 CEEFAX 2 582 Fri 24 Apr 05:00/00 5/5 Method 1 Dust the escalopes in flour on both sides, shaking off any excess. Heat the oil or butter in a large, heavy frying pan. Fry the veal for a couple of minutes on each side, cooking it in batches so as not to overcrowd the pan. 2 When all the escalopes are donj put them all back in the pan, and add the winj and some seasoning. Stir for a few seconds; the meat should become lightly glazed becausj of the combination of flour and winj and then serve immediately. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EMidsTV