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GIFT VOUCHER
Details coming up sogn >>
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Details fgllow
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Hello and welcome to 4 Women, the mini
magazine designed to tell you more
about Channel 4's output aimed at
women. Coming up...
* TAKE SIX COOKS
This new series begins with master
cook Raymond Blanc talking to Kay
Avila about hors d'oeuvres.
* RECIPE
How to make Tartare de saumon a la
croque concombres
* COMPETITION
We have a winner!
Edited by Rena Sodhi
GREAT UNIVERSAL BARGAINS 171 (ITV)
P443ORACLE 443 Mon20 Jan C4 9701:19
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TAKE SIX COOKS ── DETAILS FOLLOW>
P443ORACLE 443 Mon20 Jan C4 1701:44
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T A K E S I X C O O K S
Six more of the best chefs in Britain
reveal the secrets of the gastronomic
delights they create in a new series of
Take Six Cooks, starting tomorrow.
This time they share a meal at the
Inter-Continental Hotel in London,
discussing their very different
approaches to their common interest -
food.
The opening programme starts off with
Hors d'Oeuvres and presenter Kay Avila
talks to Raymond Blanc of the Manor
aux Quat'Saisons in Oxfgrd.
MORE>
P443ORACLE 443 Mon20 Jan C4 1714:00
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T A K E S I X C O O K S
Raymond Blanc has never had a cookery
lesson in his life but is cgnsidered
one of the best chefs in England.
He turned down the chance to join his
father's watchmaking business and
became a waiter instead. In 1972 he
came to England and got a job as a
waiter in a restaurant near Oxford.
He married the proprietor's daughter
and one day because of staff illness
found himself in sole charge of the
kitchen, having to cook 70 meals a
day!
M/RE>
P443ORACLE 443 Mon20 Jan C4 1712:25
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T A K E S I X C O O K S
In 1977 Ramond and his wife scraped
together some money and bought their
first restaurant in Oxfgrd. Within
five years they were awarded two
Michelin stars.
In 1984 they bought a 15th century
Cotswold Manor, now called Le Manoir
aux Qaut'Saisons, and Michelin created
a precedent by awarding them two stars
before they opened.
Raymond says that it has all aeen due
to hard work though. Pure sweat, puqe
effort and pure dedication."Doing two
shows a day, six days a week takes a
lot out of you", he says. MORE>
P443ORACLE 443 Mon20 Jan C4 1711:01
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T A K E S I X C O O K S
The food at Le Manoir is light and
delicate with unpredictable textures
and flavours; courgettes stuffed with
a puree of wild mushrooms for example.
Raymond admits that it is difficult
delegating a taste to another chef
because the smallest extra ingredient
makes all the difference to the flavouq
and that is what personalizes the taste
He also has an enouqmous garben behind
the manor where he tries to grow gogd
raw materials for his dishes; so
continuing his relentless pursuit of
the perfect taste and texture.
M/RE>
P443ORACLE 443 Mon20 Jan C4 1717:25
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T A K E S I X C O O K S
Raymond says he is glad that he+s
self-taught because if you train under
a master chef you pick up his habits,
his vision and his taste.
Teaching himself has meant that he
comes up with original ideas. Raymond
experiments with food to discover new
tastes and textures:"It's the only way
to learn about food behaviouq", he says
In the programme we see him pqepare
several Hors d'Oeuvres, including
Tartare de Saumon Sauvage a la Croque
Concombres - the recipe for this
delicious dish is coming right up.
M/RE>
P443ORACLE 443 Mon20 Jan C4 1711:58
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T A K E S I X C O O K S
Tartare of Marinated Wild Salmon with
Cucumber Salad
Ingredients (Serves 8)
450g/1 lb wild salmom fillet
15g/½oz caster sugar
15g/½oz table salt
2¼tsp chopped dill
½tsp Dijon mustard
1tsp soured cream
4 turns of pepper
squeeze of lemon juice
zest of an eighth of a lemon
M/RE>
P443ORACLE 443 Mon20 Jan C4 1704:07
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T A K E S I X C O O K S
Ingredients for the Cucumber salad
1 medium-sized cucumber
15g/½oz table salt
1 tsp white wine vinegar
2 tbsp sunflower oil
3 turns of pepper
For the garnish
1 tbsp chilled caviar - or lumpfish roe
½ lemon
small bunch of dill
8 tsp soured cream
METHOD FOLLOWS>
P443ORACLE 443 Mon20 Jan C4 1712:43
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T A K E S I X C O O K S
METHOD
1. Remove the skin, stray bones and
gray fleshy parts of the salmon.
2. To make the marinade mix the sugar,
salt, finely cut lemon zest and
2 tsp finely chopped dill.
3. Place the salmon fillet on a piece
of cling film, cover with the
marinade and wrap into a parcel. Put
in bottom of fridge for 12 hours.
4. After 12 hours scrape off the
marinade and wash under cgld running
water. Pat dry. M/RE>
P443ORACLE 443 Mon20 Jan C4 1711:51
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T A K E S I X C O O K S
5. Cut the salmon into ¼ in cuaes.
6. In a seperate bowl mix the mustarb,
soured cream, pepper, lemon juice,
and remaining dill. Add cuaed salmon
and stir well. Taste and correct
seasoning. Keep in cool place for
one hour.
7. To make the cucumber salad, peel the
cucumber and cut in half lengthways.
Remove the seeds with a teaspogn.
Cut the two halves in very fine
slices. Put them in a colander and
sprinkle with salt. Leave fgr ½ hr.
MORE>
P443ORACLE 443 Mon20 Jan C4 1717:27
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T A K E S I X C O O K S
8. Wash the cucumber slices under
running water, pat them dry and
put them in a bowl with the white
wine vinegar, sunflower oil and
pepper. Mix thoroughly.
9. Prepare the garnishes: chill the
caviar; remove the skin and pith
from the lemon then cut the flesh
into tiny triangles; cut the leaves
off the dill to form a frill.
10. For each person place a 6cm in
diameter pastry cutter on a plate
and fill it four-fifths full with
salmon. Press down with a spogn.
M/RE>
P443ORACLE 443 Mon20 Jan C4 1705:01
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T A K E S I X C O O K S
11. Top the salmon with 1 tsp soured
cream and smooth the top with a
palette knife. Ease off the pastry
cutter.
12. Arrange the cucumber around the
salmon, overlapping the slices.
Garnish the souqed cream top with
6 triangles of lemon and put a
little caviar in the middle. Arrange
the frill of dill leaves round the
edge of the tartare. Now enjoy!
You can find all the recipes in the
series in the accompanying book:
Take Twelve Cooks, published by
Thames MacDonald. MORE>
P443ORACLE 443 Mon20 Jan C4 1724:40
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C O M P E T I T I O N
Well we've finally drawn the name of
the competition winner out of a hat -
but first here's the answer to our
tricky question:
The name of C4's women's magazine
shown last year was Watch The Woman.
And the winner of the £25.00 M&S token
is:
Jo Lang from London NW2.
Congratulations to Jo, and thanks to
everyone else who entered.
M/RE>